Cod Cakes with Poached Egg and Wilted Kale

Code Cakes with Poached Egg and Wilted Kale
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

Inspired by torsk med ägg, a traditional Swedish dish of poached cod and hard-boiled egg, this adaptation transforms cod into a pan-seared cake with potato and breadcrumbs.

SERVING SIZE: 1 cod cake with 1 poached egg and ¼ cup wilted kale (240 grams)
PREP TIME: 35 minutes
COOKING TIME: 25 minutes


  • ¼ cup plus 2 tablespoons (90 milliliters) canola oil, divided
  • ⅓ cup finely diced white onion
  • ⅓ cup finely diced celery
  • 12 ounces fresh cod
  • ¾ cup cooked potato flesh from 1 medium russet potato
  • ½ cup seasoned breadcrumbs
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 5 large eggs, divided
  • 3 packed cups chopped kale
  • 4 fresh lemon wedges
  • ¼ cup fresh dill, for garnish


  1. Heat 1 tablespoon canola oil in a large skillet over medium heat.
  2. Add onion and celery and sauté for 3 to 4 minutes or until onions are translucent.
  3. Transfer to a mixing bowl to cool.
  4. To the skillet, add 2 tablespoons canola oil and cod, then pan-sear for 4 minutes on each side.
  5. When cod reaches an internal temperature of 145°F (63°C), turn off heat and transfer to the bowl with the vegetables.
  6. Add potato, breadcrumbs, salt, pepper and 1 egg to the bowl and mix well, ensuring there are no large chunks of cod or potato.
  7. Form into 4 patties and set on a plate.
  8. Place in the refrigerator for 20 minutes to set and cool.
  9. Meanwhile, add 1 tablespoon canola oil to the skillet over medium heat.
  10. Add kale and sauté for 2 to 3 minutes until kale has wilted by two thirds.
  11. Remove from heat and set aside.
  12. Fill a saucepan with three inches of water and bring to a strong simmer, just below boiling.
  13. Add 2 tablespoons canola oil to the skillet and heat over medium heat.
  14. Place cod cakes in the hot oil and pan-fry for 5 minutes.
  15. Use a spatula to gently flip cod cakes and pan-fry for 5 minutes.
  16. While cod cakes cook, break eggs one at a time into a small glass bowl.
  17. Move the bowl with the egg over the simmering water and gently slip the egg into the water.
  18. Cook for about 3 to 5 minutes, or until both white and yolk are firm. Do not stir.
  19. Use a slotted spoon to remove the egg from the water.
  20. Repeat with remaining eggs.
  21. Cod cakes are done cooking when they have a golden crust and an internal temperature of 160°F (71°C).
  22. To serve, top each cake with a poached egg and wilted kale.
  23. Squeeze a lemon wedge on top and garnish with fresh dill.

Cooking note: To cook a russet potato, wash skin and poke a few holes in it with a fork. Bake at 425°F (218°C) for about 45 minutes or microwave on high for about 5 minutes.

NUTRITION PER SERVING: 378 calories, 22g total fat, 3g saturated fat, 249mg cholesterol, 573mg sodium, 20g carbohydrate, 3g fiber, 3g sugar, 25g protein, 591mg potassium, 271mg phosphorus

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Sarah Pflugradt
Sarah Pflugradt, MS, RDN, is a freelance writer, blogger at Sarah Pflugradt Nutrition . Connect with her on Facebook, Instagram, Pinterest and Twitter.