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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
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