Abby Newman's Fit to Run Boston Marathon Cod-Potato Cakes

Abby Newman's Fit to Run Boston Marathon Cod-Potato Cakes
  • 6Servings


Cod-Potato Cakes

  • 2 large russet potatoes, peeled and sliced
  • 1 tablespoon olive oil
  • 1 1/2 pounds fresh cod or any flaky white fish
  • 1/4 cup low-fat milk
  • 1/4 cup old-fashioned rolled oats
  • 2 eggs
  • 2 tablespoons canola oil


  • 4 cups fresh spinach, chopped
  • 2 apples -- peeled, cored and chopped
  • 1/2 cup hulled and sliced strawberries, plus 1/4 cup chopped
  • 2 clementines, peeled and sectioned
  • 1/4 cup dried cranberries
  • Juice from 1/2 large lemon (about 2 tbsp.)
  • 1 tablespoon olive oil
  • 2 teaspoons local honey
  • 2 teaspoons mustard
  • 3 tablespoons toasted slivered almonds


Cod-potato cakes

Add the potatoes to a large pot of boiling water; cook until tender, about 10 minutes. Coarsely mash; let cool.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium. Add the cod; cook until flaky, about 4 minutes per side. Let cool.

In a large bowl, mix the potatoes, fish, milk, oats and eggs; season with salt and pepper. Form into 6 cakes. In a large cast-iron or nonstick skillet, heat the canola oil over medium. In 2 batches, cook the cakes until browned and heated through, 4 to 5 minutes per side.


In a large bowl, toss the spinach, apples, sliced strawberries, clementines and cranberries. In a small bowl, whisk the chopped strawberries, lemon juice, olive oil, honey and mustard; season.

Divide the salad and cod cakes among plates. Drizzle with the vinaigrette and garnish with the almonds.