Dinner tonight: New England cod burgers

Traditionally, fish cakes are made with mayonnaise to bind the ingredients together. To lighten the texture (and the calorie count), use prepared instant mashed potatoes, which give the cod cakes a lighter, fluffier consistency.

Prep time 15 min 

Cook time 30 min 

Serves 6

• 125 ml (1/2 c) mayonnaise
• 45 ml (3 tbsp) sweet pickle relish
• 0.5 ml (1/8 tsp) cayenne pepper
• 175 ml (3/4 c) plain dry bread crumbs, divided
• 500 g (1 lb) skinless cod fillets
• 350 ml (1 1/2 c) prepared instant mashed potatoes
• 45 ml (3 tbsp) canola oil, divided
• 4 garlic cloves, minced
• 75 ml (1/3 c) finely chopped red onion
• 5 ml (1 tsp) dried basil
• 125 ml (1/2 c) chopped green onions
• 10 ml (2 tsp) grated lemon zest
• 1 large egg, lightly beaten
• 5 ml (1 tsp) salt
• 1 ml (1/4 tsp) freshly ground black pepper
• 6 hamburger rolls

1. Combine the mayonnaise, relish and cayenne in a small bowl and mix well.
2. Spread 125 millilitres (1/2 cup) of the bread crumbs in a shallow bowl and set aside.
3. Fill a large skillet two-thirds full with lightly salted water and bring to a boil over medium-high heat. Add the cod, reduce the heat to medium and simmer gently until the fish flakes easily with a fork, eight to 10 minutes. Remove the fish with a slotted spoon and drain well.
4. Transfer to a large bowl, break into smaller pieces and stir in the mashed potatoes.
5. Heat 15 millilitres (one tablespoon) of the oil in a medium nonstick skillet over medium-high heat. Add the garlic, red onion and basil and cook, stirring occasionally, for two minutes.
6. Stir in the green onions and cook one minute longer. Remove from the heat and add to the cod mixture.
7. Stir in the remaining 50 millilitres (1/4 cup) bread crumbs, lemon zest, egg, salt and pepper and mix gently until well-combined.
8. Divide the mixture into six portions and form each into a one-centimetre-thick (1/2-inch-thick) patty. Roll each patty in the bread crumbs to coat.
9. Heat 15 millilitres (one tablespoon) of the remaining oil in a large nonstick skillet over medium heat. Add the four cod cakes to the pan and cook until golden and heated through, about five minutes per side. Transfer to a plate and keep warm. Heat the remaining 15 millilitres (one tablespoon) oil and repeat with the remaining cod cakes.
10. To serve, place a cod cake on each roll and top with some of the mayonnaise mixture.

Top the burgers with sliced red onions, tomatoes and lettuce. For an extra treat, serve dill pickle wedges on the side.

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