Cod and Potato Cakes

• cups whole wheat bread crumbs, fine and divided↗1 1⁄4
• cup egg, liquid eggs↗1
• teaspoons mustard powder2
• teaspoon lemon zest↗1
• garlic cloves, minced↗2
• teaspoon salt↗3⁄4
• teaspoon pepper↗1⁄2
• lb cod fish fillet, boneless and cubed↗1
• cup potato, cooked and peeled, fork-mashed↗1
• green onions, finely chopped↗2
• celery rib, finely chopped↗1
• cup fresh parsley leaves, finely chopped↗1⁄4
• tablespoons canola oil↗2

Step-by-step instructions

1. 1

   Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.

2. 2

   Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).

3. 3

   Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.