Cod Cakes
Cod Cakes - A quick and easy recipe for a delicious appetizer or weeknight dinner!
Ingredients
- 1.5 pounds fresh cod fillets as high quality as possible
- 2-4 tablespoons ghee sub butter
- 1 egg beaten
- 1/4 cup celery thinly sliced
- 1/4 cup green onion thinly sliced
- 1/4 cup almond flour sub breadcrumbs or panko
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 1/2 teaspoon old bay seasoning
- 1 tablespoon fresh dill tightly packed
- 2 tablespoons lemon juice
Instructions
- Prep cod: place cod into food processor and pulse a few times until broken up (don't pulse too many times, you still want it pretty chunky)
- Mix: Place cod into medium mixing bowl and add the remaining ingredients (except for the ghee).
- Freeze: Place mixture in the freezer for 15-20 minutes.
- Form: Remove, form into cod cakes, and place on plate.
- Cook: Heat cast iron skillet to medium high heat, add 2 tablespoons of ghee to melt, place cod cakes in the pan, and reduce heat to medium. Cover and let cook for approximately 4-5 minutes on each side.
- Serve immediately and garnish with fresh dill and serve with homemade tartar sauce (or Whole30 tartar sauce).
Notes
- Storage: store in an airtight container in the refrigerator for 3-4 days.
- Serving: perfect for dipping, we love to serve them with Whole30 tartar sauce, aioli, or a cilantro lime crema.
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