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Mediterranean Cod Fish Cakes
2020-01-21
https://www.metro.ca/userfiles/image/recipes/croquettes-morue-mediterraneenne-11189.jpg
PT20M
PT10M
PT30M
In a pan on medium, heat the olive oil. Cook the cod for 5 minutes on both sides. Chop the cod into large chunks.In a bowl, combine the cod with the mashed potatoes, olives, zest, lemon juice, Sriracha, oregano, Dijon mustard, feta cheese, and 2 tablespoons of panko breadcrumbs. Season with the salt and pepper.Use your hands to shape the mixture into 6 balls and flatten them slightly to get fish cakes.Dip one fish cake at a time in the flour, the egg, and the panko breadcrumbs.Heat the oil in a large pan or pot. Cook the fish cakes in the oil for 2 minutes on each side.Place the fish cakes on a paper towel.Serve with Irresistibles tartar sauce.Option: Serve with a lemon wedge.Source: Max L'Affamé
6
4
2
5
3
For the fish cakes
0,55 lb (250 g) cod
1 tablespoon (15 ml) olive oil
0,2 lb (90 g) mashed potato
1 tablespoon (15 ml) kalamata olive chopped
zest of 1 lemon
1 teaspoon (5 ml) lemon juice
1/2 teaspoon (2,5 ml) Sriracha (red-hot) sauce
1/2 teaspoon (2,5 ml) dried oregano
1/2 teaspoon (2,5 ml) Irresistibles kalamata olive flavoured Dijon mustard
2 tablespoon (30 ml) feta cheese crumbled
2 tablespoon (30 ml) panko breadcrumbs
To taste salt and pepper
For the breading
1/2 cup (125 ml) flour
1 whisked eggs
1 cup (250 ml) panko breadcrumbs
To cook the fish cakes
3/4 cup (180 ml) vegetable oil
For the serving
2 tablespoon (30 ml) Irresistibles tartar sauce
Mediterranean Cod Fish Cakes
6
Main course
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
For the fish cakes
-
0,55 lb
(250 g)cod
-
1 tablespoon
(15 ml)olive oil
-
0,2 lb
(90 g)mashed potato
-
1 tablespoon
(15 ml)kalamata olive chopped
-
zest of 1 lemon
-
1 teaspoon
(5 ml)lemon juice
-
1/2 teaspoon
(2,5 ml)Sriracha (red-hot) sauce
-
1/2 teaspoon
(2,5 ml)dried oregano
-
1/2 teaspoon
(2,5 ml)Irresistibles kalamata olive flavoured Dijon mustard
-
2 tablespoon
(30 ml)feta cheese crumbled
-
2 tablespoon
(30 ml)panko breadcrumbs
-
To taste
salt and pepper
-
For the breading
-
1/2 cup
(125 ml)flour
-
1
whisked eggs
-
1 cup
(250 ml)panko breadcrumbs
-
To cook the fish cakes
-
3/4 cup
(180 ml)vegetable oil
-
For the serving
-
2 tablespoon
(30 ml)Irresistibles tartar sauce
Preparation
In a pan on medium, heat the olive oil. Cook the cod for 5 minutes on both sides. Chop the cod into large chunks.
In a bowl, combine the cod with the mashed potatoes, olives, zest, lemon juice, Sriracha, oregano, Dijon mustard, feta cheese, and 2 tablespoons of panko breadcrumbs. Season with the salt and pepper.
Use your hands to shape the mixture into 6 balls and flatten them slightly to get fish cakes.
Dip one fish cake at a time in the flour, the egg, and the panko breadcrumbs.
Heat the oil in a large pan or pot. Cook the fish cakes in the oil for 2 minutes on each side.
Place the fish cakes on a paper towel.
Serve with Irresistibles tartar sauce.
Option: Serve with a lemon wedge.
Source: Max L'Affamé
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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