Bright citrus, fresh sage, and tender cod come together in under 30 minutes with pantry staples.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 25 mins | 8–10 mins | 38–46 mins | 4 |
Intro
These Citrus Sage Cod Cakes are crafted for busy weeknights and small fridges alike. The batter comes together in minutes, and the pan-seared cakes develop a golden crust while staying moist inside. A yogurt-lemon-sage sauce adds a silky, zippy counterpoint that’s bright without being fussy.
The Best Core Ingredient for This Recipe
White vs. Light Cod
- White cod fillets yield a clean, flaky texture that holds together well in cakes; they’re lean and mild in flavor. Pros: dependable shape and mild taste. Cons: less richness than oilier options.
- Light or oilier cod varieties (or a substitute like sea bass) bring a richer mouthfeel but can require gentler handling to avoid breaking apart. When to choose: go white cod for a classic, sturdy cake; opt for a richer fillet if you want extra juiciness.
Solid vs. Flaky Fillets
- Solid fillets stay cohesive when you blitz them with a fork; ideal for binding with breadcrumbs and egg. Pros: easier to form cakes. Cons: may feel firmer.
- Flaky fillets break apart more easily but can yield a delicate texture if handled gently. When to choose: use solid fillets for best structure.
Fresh vs. Frozen Cod
- Fresh cod delivers bright flavor and the best texture. Pros: maximum moisture and flavor. Cons: not always available.
- Frozen cod (thawed properly) works beautifully in cakes and is ultra-convenient. When to choose: frozen is a solid pantry-friendly option—thaw fully and pat dry before mixing.
Other Ingredients (and Helpful Swaps)
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Tomatoes
- Role: adds brightness when used as a quick relish or served on the side; not required in the base recipe. Swap tip: swap in a small spoonful of tomato relish or a quick tomato-chili salsa if you like a tangy contrast.
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Onion
- Role: base aromatics for balance and sweetness if you add a sauce or relish. Swap tip: shallots or green onions provide milder sweetness when you’re out of yellow onion.
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Garlic
- Role: aromatic lift and depth in the yogurt sauce or cakes. Swap tip: garlic powder in a pinch; increase lemon zest a touch to keep brightness.
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Red Pepper
- Role: optional warmth and color in a quick sauce or as a side riff. Swap tip: red pepper flakes or paprika if you want heat without chunks.
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Pasta
- Role: optional starch to pair with the cakes or to carry the sauce. Swap tip: serve with rice, quinoa, or crusty bread if you’re not using pasta.
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Herbs
- Role: sage anchors the dish; you can mix in thyme or parsley for a lighter, herbal finish. Swap tip: dried herbs are fine—use about half the amount and crush between fingers to release aroma.
Ingredients
Sauce:
- Plain yogurt (or Greek yogurt), 1/2 cup (120 g)
- Lemon juice, 1 tablespoon (15 ml)
- Lemon zest, 1 teaspoon (5 g) – optional
- Fresh sage, 2 teaspoons chopped (4 g)
- Garlic, 1 small clove, minced (3 g)
- Kosher salt, 3/4 teaspoon (4 g), Pepper to taste
Cod Cakes:
- Cod fillets, skinless, 1 lb (450 g), finely chopped
- Breadcrumbs, 1/2 cup (60 g)
- Egg, 1 large
- Fresh sage, 2 tablespoons chopped (8 g)
- Lemon juice, 1 tablespoon (15 ml)
- Dijon mustard, 1 teaspoon (5 ml)
- Kosher salt, 1/2 teaspoon (3 g), Pepper to taste
- Olive oil, for cooking, 1 tablespoon (15 ml)
Finish:
- Lemon wedges, for serving
- Fresh parsley or chives, for garnish (optional)
Directions
-
Mix the Cod Cake Mixture (10 min)
In a bowl, combine the chopped cod, breadcrumbs, egg, 2 tablespoons sage, 1 tablespoon lemon juice, Dijon mustard, minced garlic, and 1/2 teaspoon kosher salt and pepper. Mix just until the ingredients come together; don’t overwork. -
Shape into Cakes (5–7 min)
Wet your hands and form the mixture into eight evenly sized patties, about 1 inch (2.5 cm) thick. Place on a plate as you shape them. -
Chill Briefly (10 min)
Chill the formed cakes for 10 minutes to help them hold their shape during cooking. -
Cook the Cakes (8–10 min)
Heat the olive oil in a large nonstick skillet over medium heat. Sear the cakes 4–5 minutes per side, until the edges look glossy and the centers are opaque. Adjust the heat as needed to avoid burning. -
Make the Citrus-Sage Yogurt Sauce (3–4 min)
While the cakes cook, whisk together yogurt, lemon juice, lemon zest (if using), 2 teaspoons chopped sage, minced garlic, 3/4 teaspoon kosher salt, and pepper to taste. The sauce should be smooth with a bright, tangy finish. -
Plate and Finish (2 min)
Spoon a dollop of sauce on each plate or drizzle over the warm cod cakes. Garnish with Lemon wedges and optional herbs.
How to Store Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a teaspoon of oil over medium heat until warmed through. You can also refrigerate the sauce separately and assemble when ready to eat. Sauce can be frozen for up to 2 months; thaw in the fridge before use.
What to Serve With Citrus Sage Cod Cakes
- Quick herb quinoa or a light rice pilaf pairs nicely for a balanced plate.
- A crisp green salad with citrus vinaigrette adds bright contrast.
- Steamed asparagus or green beans with a mist of lemon oil offers a fresh counterpoint.
Variations & Tips
- Spicier: add a pinch of crushed red pepper to the cod mixture or sauce.
- Creamier: use 3/4 cup yogurt for a thicker sauce and a more indulgent feel.
- Gluten-free: substitute gluten-free breadcrumbs or almond meal in the cakes.
- Canned swap: try canned crab or salmon for a seafood variation if you don’t have cod on hand.
- Herbs: swap in thyme or parsley for a different herbal note; adjust lemon zest accordingly.
Enjoy Your Citrus Sage Cod Cakes
Savor these Citrus Sage Cod Cakes as a quick, cozy meal that proves pantry-friendly cooking can be elegant. The crisped edges, tender center, and silky, zippy sauce pair perfectly, making Citrus Sage Cod Cakes a satisfying finish to any busy day. Enjoy the dish by itself or with a simple side—your weeknight dinner just got a delicious upgrade.