Cod Cakes Roasted Red Pepper Aļoli
8 lbs. cod
8 lbs. fresh mashed potatoes
8 C. Italian bread crumbs
2 C. fresh chopped parsley
1 C. grated Parmesan cheese
16 large eggs
4 T. oil
hands. Wash all fresh produce under cool, running water. Drain well.
In a large stockpot, boil the cod in salted water over medium heat
until it flakes easily, about 10-15 minutes.
Drain and flake the fish into a mixing bowl. Add remaining
ingredients, mix thoroughly. Measure cod cakes, using a #14 scoop.
Shape each scoop into a small patty. Refrigerate until firm, about 1
Roasted Red Pepper Aļoli
5 C. mayonnaise
2 1/2 C. sour cream
3 red peppers, roasted, skinned, pureed
1/4 C. milk
2 1/2 T. lemon juice
1 tsp. tabasco sauce
1 t. salt
In a mixing bowl, whisk together all ingredients. Transfer to a
clean storage container and refrigerate.
Makes 48 codcakes.