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Cod Cake Sandwiches

Golden Chesapeake-spiced cod cakes on potato buns with tangy cabbage slaw.

Serves 2Prep 5 minCook 30 minDifficulty mediumCuisine American

main

−Servings: 2+

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Ingredients

• 2cod fillets
• 2farm eggs
• 2potato buns
• 2scallions
• ½ lbred cabbage
• *Knick-knacks:**
• 3 tbspmayonnaise
• 2 tbspred wine vinegar
• 1 tbspsweet pickle relish
• ⅜ cupmatzo meal
• 2 tspChesapeake spice blend (Ground bay leaf, ground celery seeds, mustard powder, ground black pepper, ground nutmeg, ground cayenne pepper & ground cinnamon)
• Makes
• 2servings
• Calories: about 720 per serving
• Prep & Cook Time
• Prep time: 5 minutes
• Cook time: 25–35 minutes
• Heat / temperature guidance: use medium-high heat on the stovetop for cooking and toasting

Instructions

1. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl. Using 2 forks, flake the cooked fillets into small pieces. Rinse and wipe out the pan.
2. While the cod cooks, wash and dry the fresh produce. Halve the buns. Cut and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.
3. In a large bowl, combine the cabbage, the white bottoms of the scallions, the red wine vinegar and half the mayonnaise. Toss to coat; season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4. While the slaw marinates, in a small bowl combine the sweet pickle relish and remaining mayonnaise; season with salt and pepper to taste.
5. While the slaw continues to marinate, drain off and discard any liquid from the bowl of flaked cod. Add the eggs, matzo meal, Chesapeake spice blend and all but a pinch of the green tops of the scallions; season with salt and pepper. Using your hands, gently mix to combine. Let the mixture stand for 5 minutes, then form into two 3/4-inch-thick cakes. Transfer to a plate.
6. In the pan used to cook the cod, heat 2 teaspoons of olive oil on medium-high until hot. Carefully add the cod cakes and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel–lined plate; immediately season with salt and pepper. Set aside in a warm place. Wipe out the pan.
7. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until golden brown and heated through. Transfer to a work surface. Divide the slaw (you will have extra) between the bun bottoms. Top with the cooked cod cakes and some of the tartar sauce. Complete the sandwiches with the bun tops. Garnish with the remaining green tops of the scallions. Enjoy!

Notes

• Before shaping your cakes, let the mixture stand for a few minutes. This allows the ingredients — including the eggs and finely ground matzo meal — to bind together, keeping the cakes intact as they cook.
• Use a nonstick pan if you have one to reduce sticking while cooking the fillets and cakes.
• You can adjust the Chesapeake spice blend amount to taste for more or less heat.