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 eggs beaten
- 1/4 cup celery minced
- 1/4 cup green onion minced
- 1/2 cup breadcrumbs sub almond flour or panko
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon baking powder
- 1 1/2 teaspoons old bay seasoning
- 1 tablespoon fresh dill tightly packed
- 1 tablespoon lemon zest
- 1/2 tablespoon butter sub ghee
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 butter).
- Freeze: Divide into approx. 7 equal sized ball and then gently compress into a patties - approx. 1 inch thick. Place on a plate and put in the freezer for 15-20 minutes - this will help them hold their form.
- Cook: Heat cast iron skillet to medium high heat, add 1/2 tablespoon of butter to melt, place cod cakes in the pan, and reduce heat to medium. Let cook for approximately 4-5 minutes on each side or until the internal temperature reaches 140℉.
- Let rest 5 minutes and then 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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