Cod cakes have been on my “to make” list for months and I’m mad that I waited so long! These cakes were delicious and the use of mayonaise as a binder rather than an egg was perfect. They were tangy and didn’t need any tarter or cocktail sauce. I’ll definitely be doubling the recipe I make them again. They’ll freeze up perfectly and can be cooked straight from the freezer – no need to thaw!
2 Tbsp olive oil
1 small onion, minced
2 cups flaked cooked cod (I seasoned mine with salt & pepper and baked in the oven)
1/3 cup toasted bread crumbs
1/4 cup chopped fresh parsley
3 Tbsp mayo
1 tsp smoked paprika
1/4 tsp salt
In a medium skillet, heat one tablespoon of olive oil over medium heat. Add the onion and cook, stirring occasionally until golden brown.
Transfer the onion into a bowl and add the cod, bread crumbs, parsley, mayo, paprika and salt. Form into 4 patties. Cover and chill for 1 hour. If you’re freezing the cakes, package them individually into freezer-safe bags and place into the freezer after chilling.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the cod cakes and cook until golden brown and cooked through approximately 4 minutes on each side. Serve with a lemon wedge if desired.
Source: The Rodale Whole Foods Cookbook