NYT COD CAKES (gift link), although I took a lot of liberties.
The recipe calls for poached whitefish, which seemed a bit tedious to me. Instead, I took the other tedious route and minced some halibut (my least favorite kitchen chore), and cooked the patties from raw. The recipe also calls for unsalted saltines (I’ve never heard of such an animal), and thus I used the recommended sub: panko. Scallions instead of onions. I cut the Dijon in half. Using Morton’s kosher salt, I cut that back by a third. To make up for the bay in the poaching liquid, I added bay leaf to the aromatics when sauteeing. I did not add “a light smear of mayo” to the patties before frying – with 2 eggs and over a cup of panko, I figured they had enough binder. Otherwise, as per the recipe! 
This was far more delicious than I anticipated. The patties held together well, gave up a crispy crust, and went perfectly with seasonal veg. Will make again.
