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Cod & Potato Cake Brunch Plate
Santé, cœur

Cod & Potato Cake Brunch Plate

By:James Quinn 4.0(15 reviews)

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

TIME
TIME
20 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingrédients

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  • 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

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.

Nutrition Values

Per serving (200 g)
  • Calories: 320 kcal
  • Protéine : 20 g
  • Fat: 10 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Sodium: 700 mg

Cod & Potato Cake Brunch Plate Comments

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