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Cod, Corn and Potato Cakes

4 servings


No Added Sugars

Nutritional Facts Per Serving

16.5 g
40.6 g
2.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 311
  • Fat 9.4 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 71 mg
  • Sodium   152 mg
  • Carbohydrate 40.6 g
    • Fibre   2.9 g
    • Sugars  
  • Protein 16.5 g
    • Vitamin A 3 %
    • Vitamin C 22 %
    • Calcium 5 %
    • Iron 13 %


Boil the potatoes until very tender, and then drain well. Thoroughly mash the potatoes, set in a bowl and cool to temperature. Set the fish on paper towel and thoroughly pat dry.
Cut the fish into thin, lengthwise strips. Cut the strips into small pieces and add them along with the corn, onion, garlic, egg, flour, salt and white pepper to the potatoes and mix to combine.
Spread the breadcrumbs on a wide plate. With lightly water-dampened hands, form fish mixture into 8, 3” wide patties. Coat the patties in breadcrumbs, gently pressing the breadcrumbs on to help them adhere.
Place the oil in a large skillet over medium heat. When hot, fry the fish cakes until golden brown and the cod is cooked through, about 4 minutes per side. Serve 2 cakes per person, garnished with lemon wedges. If desired, serve the fish cakes with tartar sauce.

Serving Suggestions

Serve the cod cakes with a salad created from a recipe in our website recipe collection, such as Asparagus, Tomato and Butter Lettuce Salad, Dilled Cucumber Salad, or Spring Vegetable Salad Vinaigrette.

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