Wash and dry produce.

Thinly slice cucumber into rounds; place in a small bowl. Toss with a pinch of salt and 3 TBSP sugar (6 TBSP for 4 servings); set aside, tossing occasionally.

Pat cod* dry with paper towels; quarter each piece lengthwise into strips. Place in a medium bowl; toss with 2 TBSP salt (4 TBSP for 4). Set aside, tossing occasionally, for at least 30 minutes.

Dice potatoes into ½-inch pieces. Trim and thinly slice scallions. Reserve two sprigs of mint for garnish; pick remaining leaves from stems. Halve tomatoes. Halve, core, and thinly slice bell pepper into strips. Quarter lemons. 

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook 8 minutes.

Once potatoes have cooked 8 minutes and cod has cured at least 30 minutes, rinse salt from cod. (TIP: Add water to bowl, swish around, and discard water.) Add cod to pot with potatoes. Stir to submerge fish; boil for 2 minutes more. Wash and dry bowl used for cod.

Thoroughly strain cod and potatoes and gently shake off excess liquid; transfer to bowl used for curing cod.

Add scallions, mayonnaise, and 1½ TBSP panko (3 TBSP for 4 servings) to bowl with cod and potatoes. Using the side of a large spoon, break up fish into pieces and mix until evenly combined and some potatoes are mashed. (Don’t fully mash the mixture!) Refrigerate for 10 minutes.

Meanwhile, in a large bowl, whisk together vinegar, 2 TBSP olive oil, a pinch of sugar, salt, and pepper (4 TBSP olive oil and big pinch of sugar for 4).

Spread remaining panko into an even layer on a plate.

Divide cod mixture into four equal portions (eight portions for 4) and form into 1-inch-thick patties.

Working one at a time, coat both sides of patty. Repeat  until all flat sides of patties are coated (discard any remaining panko).

Heat a large drizzle of oil in a large pan over medium-high heat.

Add cod cakes and cook, undisturbed, until browned on both sides, 1-3 minutes per side (for 4 servings, work in batches). (You may need to add more oil before flipping or between batches.)

Divide cured cucumber (reserving syrup) and mint leaves between glasses. Using a muddler or the handle end of a wooden spoon, carefully pulverize cucumber and mint.

Add as much cucumber syrup and lemon juice as you like; top each glass with 1 cup water and ice and mix thoroughly. TIP: Try it with sparkling water or add a splash of your favorite spirit!

To bowl with dressing, add mixed greens, tomatoes, bell pepper, and feta; toss to coat.

Divide salad and cod cakes between plates. Top cod cakes with tzatziki. Garnish drinks with reserved mint sprigs and serve with any remaining lemon wedges on the side.