Larry’s Catch
Printable Recipe
James Quinn | Feb 21, 2026 | Heart Healthy

Cod & Potato Cake Brunch Plate

Crispy cod & potato cakes with lemon dill yogurt and fresh greens — easy East Coast comfort ready in minutes.

Servings 2 ppl
Cook 20 min
Difficulty Easy
Dietary Heart Healthy

Ingredients

  • 2 Larry’s Catch Cod & Potato Cakes (frozen)
  • 1 cup mixed greens or arugula
  • ½ cucumber, thinly sliced
  • ½ cup cherry tomatoes, halved
  • 2 tbsp plain Greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp fresh dill, chopped (or parsley)
  • 1 tsp olive oil
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Lemon wedges, for serving

Nutrition

  • Calories: 320 kcal
  • Protein: 20 g
  • Fat: 10 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sodium: 700 mg
Nutrition values are estimates and may vary based on ingredients used.

Instructions

  • Cook cod & potato cakes from frozen. Pan fry on medium-high heat for about 6 minutes per side until golden brown, or oven bake at 425°F for 20–22 minutes, turning halfway for extra crispness.
  • While cakes cook, mix Greek yogurt, lemon juice, dill, salt, and pepper to create a simple lemon dill sauce.
  • Toss mixed greens, cucumber, and cherry tomatoes lightly with olive oil and a pinch of salt.
  • Serve cod & potato cakes hot with salad alongside and spoon lemon dill yogurt over top or on the side.
Source: https://larryscatch.com/blogs/recipes-3/cod-potato-cake-brunch-plate
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