Mini Codfish Cakes

These are a wonderful appetizer served with tartar sauce or aioli.

Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 1⁄2 cup sour cream
  • 2 tsp. grated horseradish
  • 1 1⁄2 Tbsp. lemon juice
  • 1⁄2 cup water
  • 1 lb. boneless, skinless fillet of cod
  • 1 large egg
  • 3 slices good white bread, torn
  • 1 tsp. minced dill
  • 1⁄2 cup mayonnaise
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1⁄2 cup fine white breadcrumbs
  • 1⁄2 cup canola oil


  • Mix sour cream and horseradish in a small bowl. Set aside. Bring lemon juice and water to boil, then add fish and boil until it flakes, about 8 minutes. Drain and cool.
  • Put the fish, egg, bread, dill, mayonnaise, salt, and pepper in the food processor or blender and pulse until coarsely mixed. Turn out onto waxed paper.
  • Form into small cakes and sprinkle with bread crumbs.
  • Heat oil to 350ºF in a large frying pan. Fry cakes until well browned. Serve hot or warm with horseradish sauce.