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    • Cod Cakes

    Mark Sharron
    Easy
    30 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 11g; Carbs 12g; Protein
    Cod Cakes are a delicious, easy-to-make dish perfect for a weeknight dinner or a special occasion. This recipe uses cod fillets seasoned with various flavorful ingredients, then lightly pan-fried for a crispy exterior and a tender, flaky interior. Cod Cakes are a great source of protein and a tasty way to enjoy the health benefits of cod. Whether served as an appetizer or a main course, these flavorful cakes will surely be a hit with your family and friends.  
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    Ingredients

    • 1 lb cod fillets, skin and bones removed
    • 1/4 cup all-purpose flour
    • 1/4 cup fine dry bread crumbs
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 eggs, lightly beaten
    • 2 tablespoons butter, melted
    • 2 tablespoons vegetable oil
    • 1/4 cup finely chopped onion
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped red bell pepper
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon fresh lemon juice
    • 1/4 teaspoon hot pepper sauce (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Form the cod mixture into patties and place in the hot skillet.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serve the cod cakes with your favourite sides, and enjoy!