Main Dishes, Seafood

Codfish Cakes

  • 3 tablespoons Vegetable oil
  • 2 large Celery, stalks, chopped
  • 1 small Onions, chopped
  • 3 slices White bread slices
  • 1 pounds Cod fillet
  • 1 large Egg
  • 2 tablespoons Mayonnaise
  • 1 tablespoons Parsley, fresh, chopped
  • 1 teaspoons Cayenne pepper sauce
  • 1 teaspoons Lemon juice
  • 1/2 teaspoons Salt

    • In 12-in. skillet, heat 1 tablespoon oil over medium heat; add celery and onionand cook, covered, until tender and lightly browned, stirring occasionally. Remove from heat; set aside. In food processor, process bread to fine crumbs. Place two-thirds of bread crumbs on sheet of waxed paper. Place remaining crumbs in bowl.

    Pull out bones from cod fillet, if any. With large knife, finely chop fish; add to bowl with bread crumbs. Mix in celery and onion mixture, egg, mayonnaise, parsley, pepper sauce, lemon juice, and salt, until well combined.

    Shape fish mixture into four 3-inch round patties (mixture will be very soft andmoist); refrigerate until firm (at least 30 minutes) for easier handling. Wipeskilliet clean.

    Carefully dip patties,one at a time, into crumbs on waxed paper, turning to coat both sides. In sameskillet, heat remaining 2 tablespoons oil over medium-low heat. Add patties to skillet and cook, turning once, 10 to 12minutes, until cooked through. Garnishand serve with lemon and tarter sauce, if you like.

    Serves 4

    Calories: 290

    Protein: 24g

    Carbs: 14g

    Fat: 15g

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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