Recipe for: Cod patties with glazed carrots and mashed potatoes - photo 1
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Recipe for: Cod patties with glazed carrots and mashed potatoes

Kids' Lunches Regional Cuisine of Poland Main dishes 75 min Medium 20 views ~39.40 PLN - (0)
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Description

Delicate cod patties served with creamy mashed potatoes and lightly glazed carrots in the Masurian style. The dish combines the mild flavor of cod with buttery, velvety puree and the sweet-sour note of carrots with lemon—perfect for children and the whole family. Finishing with fresh parsley or dill and lemon zest adds a summery, fresh touch characteristic of Masurian tables. The dish can be served with a slice of lemon and a light cucumber salad, making it suitable as a summer lunch outdoors and as a meal for little ones thanks to the soft texture of the patties and puree.

Ingredients Used

Ingredients (16)

Servings:
4
  • Cod 500 g
  • Potatoes 5.3 pcs (~800 g)
  • Carrot 5 pcs (~400 g)
  • Butter 70 g
  • Milk 150 ml
  • Wheat flour 50 g
  • Chicken egg 1 pcs (~60 g)
  • Breadcrumbs 100 g
  • Onion 0.7 pcs (~100 g)
  • Rapeseed oil 30 g
  • Lemon 0.9 pcs (~70 g)
  • 🌿 Spices
  • Salt 0.2 pinch (~5 g)
  • Black pepper 4 pinch (~2 g)
  • Sweet paprika 2 g
  • ✨ Optional
  • Parsley 30 g
  • Dill 1.5 bunch (~30 g)
💰 Estimated dish cost: ~39.40 PLN (9.85 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fish

1

Check the cod fillet and remove any bones with tweezers. Pat the fillet dry with a paper towel. Cut the cod into smaller pieces and transfer to a blender bowl or finely chop with a knife on a board; the goal is to achieve a smooth, slightly moist paste.

Ingredients: Cod
Use a sharp knife and a clean cutting board. If you have a kitchen thermometer, the fillet should reach 63°C in the center after frying. Small bones are easier to feel with your fingers before blending.
2

Peel and finely chop the onion. In a small pan, heat 5 g of butter (about 1 teaspoon) and sauté the onion over medium heat for 4-5 minutes until it is soft and translucent (not brown). Let the onion cool for 5 minutes, then add it to the bowl with the chopped cod.

Ingredients: Onion, Butter
Use a 20 cm diameter pan. The translucent onion is soft and semi-transparent - this is a sign that it does not have a raw sharp taste.
3

To the ground cod, add 2 g of sweet paprika, 5 g of salt, 2 g of black pepper, 50 g of breadcrumbs, and 60 g of egg (beaten). Mix by hand or with a spoon until the ingredients combine into a cohesive mass. The mixture should be slightly sticky but moldable - if it is too loose, add 10-20 g of breadcrumbs.

Ingredients: Breadcrumbs, sweet paprika, Salt, Black pepper
Use a large bowl and a wooden spoon or a mixer with a dough hook. Work gently, do not mix for too long to avoid the dough becoming rubbery.

Cutlets

4

Form 10–12 small patties from the mixture (about 40–50 g each). It’s best to moisten your hands with water every few patties, so the mixture won’t stick. Lightly coat the patties in 50 g of flour, then in beaten egg (if any is left), and finally in breadcrumbs.

Ingredients: Wheat flour, Breadcrumbs
Use a tray lined with baking paper to place the formed patties. If the mixture falls apart, put it in the fridge for 10 minutes.
5

In a large skillet (preferably 26–28 cm), heat 30 g of rapeseed oil over medium-high heat. Fry the patties for 3–4 minutes on each side, until the coating is golden brown and the inside easily flakes with a fork. After frying, place them on a paper towel to drain excess fat.

Ingredients: Rapeseed oil, Cod
Use a non-stick or cast iron skillet. Do not flip the patties too often — let them form a golden crust.

Glazed Carrots

6

Peel the carrot and cut it diagonally into pieces about 1 cm thick. In a wide-bottomed pot, cover the carrot with cold water (about 200 ml) and add 2 g of salt. Bring to a boil, reduce the heat, and cook for 8–10 minutes until the carrot is fork-tender but not falling apart.

Ingredients: Carrot, Salt
Use a pot with a wide bottom so that the pieces have even contact with the water. The carrot is done when a fork goes in smoothly, but the piece retains its shape.
7

Drain the carrots, reserving 30–40 ml of the cooking water. In the same pot, melt 20 g of butter, add a bit of lemon zest (the part of the zest without the white layer) and 15 g of lemon juice (about 1/4 of a lemon). Toss the carrots back in, add the reserved water, and stir over medium heat for 2–3 minutes until the carrots become glossy and lightly caramelized. Season minimally with salt and 1 g of pepper, if needed.

Ingredients: Butter, Lemon, Carrot
Use a wooden spoon to stir, so you don't scrape the skin. The glaze should be shiny and slightly reduced — the carrots coated in a thin, glossy layer of butter.

Mashed potatoes

8

Cut the potatoes into even pieces and place them in cold water in a pot, add 5 g of salt. Bring to a boil and cook for 18–20 minutes from the moment of boiling, until the potatoes are very soft (a fork easily goes into the center). Drain thoroughly and let them sit for 1–2 minutes to steam off.

Ingredients: Salt
Use a large pot so the potatoes have enough space. The potatoes are done when they offer no resistance when pierced with a fork.
9

Press or mash the potatoes with a potato masher until they are lump-free. Heat the milk (150 ml) with 20 g of butter until the butter melts and the milk is hot but not boiling. Gradually add the warm milk with butter to the potatoes and mix until a smooth puree forms. Season with 2 g of salt and 1 g of black pepper. If desired, add finely chopped parsley or dill (optional).

Ingredients: Milk, Butter, Parsley, Dill, Salt, Black pepper
Use a potato masher or ricer — a hand mixer can make the puree gummy. Adjust the consistency with the amount of milk: it should be creamy, not watery.

Assembly and serving

10

On a plate, place a portion of puree (about 200 g per person), next to it arrange 2–3 cod patties and 100 g of glazed carrots. Sprinkle everything with finely chopped parsley or dill and serve with a wedge of lemon to drizzle over the patties just before eating.

Use a wide shallow plate to present the elements nicely. For children, you can serve the carrots in smaller pieces and drizzle the patties with a bit of lemon juice.

Fun Fact

💡

In the Masurian region, fish have been a staple on the tables for years — this version of cod was brought here through trade exchanges and adaptations of recipes to local tastes, combining delicate fish patties with buttery mashed potatoes and simple, seasonal accompaniments.

Best for

Letni obiad rodzinny Posiłek dla dzieci Piknik na świeżym powietrzu

Tips

🍽️ Serving

Serve hot. For infants and small children, remove the coating or break the patties into smaller pieces. You can add a light cucumber salad or a few slices of fresh apple for a flavor contrast.

🥡 Storage

Store the patties, puree, and carrots separately in airtight containers in the refrigerator for up to 2 days. Heat the puree over low heat with a tablespoon of milk, briefly warm the carrots in a pan, and reheat the patties in the oven at 180°C for 8–10 minutes to maintain their crispiness.

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