Cod Fish Cakes with Horseradish-Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney

There are many, many ways to make fish cakes. This recipe works very well. You can play around with the seasonings, using what is in season or whatever you have on hand. Horseradish-Sour Cream Sauce is just one of the many sauces that go well with fish cakes, or try them with Fresh Curry Mayonnaise or Apricot Chutney. If fresh hake is available, it is just as good, if not better, for this recipe.

MAKES: 12 cakes

INGREDIENTS:

HORSERADISH-SOUR CREAM SAUCE

• 3/4 cup sour cream or yogurt
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons lemon juice
• 3 tablespoons freshly grated horseradish (or 1 tablespoon prepared horseradish)
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh dill (optional)
• 1/4 cup milk

FRESH CURRY MAYONNAISE

• 1 egg yolk
• 1 tablespoon fresh lime juice
• 1 cup refined safflower oil
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1 tablespoon ginger juice
• pinch of cayenne (optional)

APRICOT CHUTNEY

• 1 cup dried apricots
• 1/2 cup golden raisins or currants
• 1/3 cup red wine vinegar
• 2 1/2 cups water
• 1/4 teaspoon cayenne (optional)
• 1 teaspoon fennel seeds
• 1 1/2 tablespoons ginger root, finely grated
• 5 cloves garlic, minced
• 2 apples or pears, peeled and diced
• pinch of salt

COD FISH CAKES

• 1 1/2 pounds fresh cod, cleaned and deboned
• 1 1/4 cups mashed, cooked potatoes
• 2 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon fresh pepper
• 1 bunch green onion, minced
• 1/4 teaspoon ground cardamom
• 1 1/2 teaspoons grated orange peel
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• flour or cornmeal for rolling cakes
• 4 tablespoons vegetable oil

INSTRUCTIONS:

HORSERADISH-SOUR CREAM SAUCE

1. Combine all the ingredients and mix well.

FRESH CURRY MAYONNAISE

1. In a mixing bowl, whip the egg yolk and lime juice together.
2. Slowly add the oil in a light stream, beating constantly until the mixture begins to thicken. Continue beating the mayonnaise until all the oil is incorporated.
3. Add salt, curry, ginger, and cayenne. Chill.
   Note: You can also make this with good prepared mayonnaise. Add the salt, curry, ginger, and cayenne to 1 cup prepared mayonnaise.

APRICOT CHUTNEY

1. In a saucepan, bring all ingredients to a boil. Reduce heat and cover pan. Simmer 45 to 60 minutes, or until chutney becomes glazed.
2. Check occasionally to see if you need to add liquid. If you do, add water or apple juice.

COD FISH CAKES

1. Grind up the cleaned cod in a food processor or grinder.
2. Cook and mash potatoes. Set aside and cool.
3. In a bowl, mix all remaining ingredients except vegetable oil together. Add cod and potatoes to mixture, shape into 2-inch patties, and roll the patties in flour or cornmeal.
4. Heat vegetable oil in a saute pan until hot. Saute cakes until they are golden brown on both sides. They should be firm, but do not overcook. About 3 minutes on each side is plenty.
5. Serve with Horseradish-Sour Cream Sauce, Fresh Curry Mayonnaise, or Apricot Chutney. It is also nice to serve these with more than one sauce.