Cod Cakes With Pepper Relish

More from this source
Every Day with Rachael Ray


Add a comment


1 1/2 pounds cod fillets

1 lemon


1 - 1 1/4 pounds waxy potatoes, such as Yukon Gold, peeled and cut into chunks

6 tablespoons extra-virgin olive oil (EVOO), 6 turns of the pan, plus more if needed

3 - 4 tablespoons finely chopped fresh dill (a generous handful)

1/8 - 1/4 teaspoon cayenne pepper

Freshly ground black pepper

3 garlic cloves, minced

1 Cubanelle pepper (mild, long light green pepper), seeded and thinly sliced

1 small bell pepper, thinly sliced

6 Peppadew Piquante Peppers (jarred sweet pickled peppers), drained and finely chopped

4 jarred pepperoncini hot peppers, finely chopped

2 tablespoons finely chopped flat-leaf parsley, a palmful

You might also like

Cod Fish Cakes
Simply Recipes
Tortilla-Crusted Cod Cakes
Real Simple
Old Bay Cod Cakes With Pickled Radishes
Big Girls Small Kitchen
Baltimore Inspired, Caribbean Spiced Cod Cakes
Coconut & Lime
Salt Cod Cakes With Herbed Mayonnaise
Food & Wine
Southwest Cod Cakes With Mexican Sweet Rice
Lauren's Latest
Greek Cod Cakes
Cooking Light
Potato Cod Cakes With Dijon Tartar Sauce
Cooking Light
Crispy Cod & Potato Cakes
SF Gate
Newfoundland Cod Cakes