Cod Patties With Two Dipping Sauces - cooking recipe

Ingredients

Cod Cakes
450 g cod fish fillets, chopped
200 g green prawns, chopped
1 egg
1 sweet potato (about 250g)
2 green onions, chopped finely
1 tablespoon fresh parsley, chopped finely
3 garlic cloves, crushed
1/2 cup panko breadcrumbs, flakes Japanese breadcrums (I used just over a cup but not quite 3/4)
Tangy Relish Sauce
3 tablespoons pickle relish
100 ml mayonnaise
2 teaspoons mild creamy mustard
2 teaspoons lemon juice
Creamy Boursin Sauce
75 g boursin garlic herb cheese spread
2 tablespoons mayonnaise
1 tablespoon milk
3 teaspoons lemon juice
2 teaspoons chopped chives
2 teaspoons mild creamy mustard
1 small green onion, chopped finely

Preparation

Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don't want big whole bits of cod or prawn.
Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don't worry I have not forgot the panko!).
Tangy Relish Sauce.
Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
Creamy Boursin Sauce.
Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
Back to the patties.
Remove fish mix from fridge, pour your panko flakes onto a plate.
Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don't worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.