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Cod & Potato Cakes with Creamy Coleslaw & Tartar Drizzle
Omega-3 Rich

Cod & Potato Cakes with Creamy Coleslaw & Tartar Drizzle

By: James Quinn 4.2(7 reviews)

Crispy cod & potato cakes with creamy slaw and tartar drizzle — simple coastal comfort done right.

TIME
TIME
20 min
SERVINGS
SERVINGS
2 ppl
DIFFICULTY
DIFFICULTY
Easy
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Ingredients

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  • 2 Larry’s Catch Cod & Potato Cakes (frozen)
  • 1 ½ cups shredded green cabbage
  • ½ cup shredded carrot
  • 2 tbsp mayonnaise or Greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp chopped pickles or capers
  • 1 tsp fresh parsley or dill, chopped
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Lemon wedges, for serving

Instructions

  • Cook cod & potato cakes from frozen. Pan fry over 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.
  • In a bowl, toss cabbage and carrot with mayonnaise, lemon juice, salt, and pepper to make a simple creamy slaw.
  • In a small bowl, mix Dijon, pickles (or capers), and fresh herbs to create a quick tartar-style drizzle.
  • Serve hot cod & potato cakes alongside slaw and spoon tartar drizzle over top or on the side. Finish with fresh lemon.

Nutrition Values

Per serving (200 g)
  • Calories: 340 kcal
  • Protein: 20 g
  • Fat: 14 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Sodium: 750 mg

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