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Cod and Yam Cakes with Yogurt-Cucumber Sauce (From It's Alive!, 11/06)

Joe George
Prep Time
1 hour
Number of Servings
makes 20 cakes
3 large yams

1 pound fresh boneless and skinless cod

2 tablespoons olive oil, plus additional for sauteing

2 large eggs

1 bunch flat leaf parsley, coarsely chopped

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup breadcrumbs

Yogurt-cucumber sauce (see recipe)


Using a fork, prick the yams and roast them with a small amount of water in a preheated 350-degree oven for 1/2 hour, or until thoroughly cooked; cool completely. Place the cod on a small baking sheet, drizzle with 2 tablespoons olive oil and bake for 20 minutes; cool completely. In a large bowl, mash the yams with a fork until smooth. Flake the fish into the bowl and gently toss together. Add the eggs, parsley, salt, pepper, and breadcrumbs; gently mix together until combined. Shape the mixture into 3-inch patties and saute in olive oil in a hot non-stick or cast-iron pan until brown on both sides. Transfer the cakes to a baking sheet and bake in a 350-degree oven for 5-10 minutes. Serve warm or at room temperature with the yogurt-cucumber sauce.