I made these as I had some sweet potato to use up and some left over prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we preferred the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just because of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties per person with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you don’t want them as main meal size portions, I think you would probably get 15-20 patties then.

Ingredients

Cod Cakes

450g Cod fillets, chopped
200g Green prawns, chopped
1 Egg
1 Sweet potato (about 250g)
2 Green onions, chopped finely
1 Tablespoon fresh parsley, chopped finely
3 Cloves garlic, crushed
1/2 Cup panko flakes, Japanese breadcrumbs (I used just over a cup but not quite 3/4)

Tangy Relish Sauce
3 Tablespoons pickle relish
100ml Mayonnaise
2 Teaspoons mild creamy mustard
2 Teaspoons lemon juice

Creamy Boursin Sauce

75g Boursin garlic herb cheese
2 Tablespoons mayonnaise
1 Tablespoon milk
3 Teaspoons lemon juice
2 Teaspoons chopped chives
2 Teaspoons mild creamy mustard
1 Small green onion, chopped finely

Method

1. Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.

2. Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don’t want big whole bits of cod or prawn.

3. Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don’t worry I have not forgot the panko!!)

Tangy Relish Sauce

1. Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.

Creamy Boursin Sauce

1. Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.

Back to the patties

1. Remove fish mix from fridge, pour your panko flakes onto a plate.

2. Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don’t worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.

3. Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.

All photos taken by me unless otherwise stated