Directions: |
Directions:In a mixing bowl combine the grated potato and flaked cod and sprinkle 2 tablespoons of the flour over the top. Toss lightly with a fork to blendl In a separate small bowl mash the roasted garlic cloves to a smooth paste, then add the cream and stir with a fork to blend. Add 2 of the eggs and beat lightly to combine. Add to the potato=cod mixture along with 1 tsp of the salt, the white pepper, chives and parsley and stir to blend well Line a baking sheet with a piece of parchment paper and portion the potato cod mixture into 1/3 cup increments.
Set out 3 small mixing bowls. in the first bowl combine the remaining 1/2 cup of flour, 1/2 tsp of the salt, and 1/2 tsp essence. Toss to blend. In the second bowl combine the 2 remaining eggs, remaining 1/4 tsp salt and remaining 1/2 tsp essence and beat lightly to combine. In the third bowl place the panko bread crumbs. Working 1 at a time shape the potato cod mixture into small cake shapes about 2 1/2 inches wide and working quickly, gently coat the cakes first with the flour, shaking to remove any excess, then dip completely in the egg wash, then transfer to the panko and coat completely with crumbs. Return to the parchment lined baking sheet and repeat with the remaining cakes. Refrigerate for at least 30 minutes before proceeding
When ready to cook the fishcakes, heat 1/2 inch of vegetable oil in a large skillet and when hot add the fishcakes in batches if necessary and cook until golden brown on both sides and heated through 2 to 3 minutes per side. Transfer to paper lined plate to drain briefly. Serve with the Lemony Tartar Sauce and lemon wedges |
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