Cod & Potato Fish Cakes
Cod & Potato Fish Cakes served with Peas and Ketchup speaks to the British kid in me...evoking happiness and nostalgia. Feeling blessed to experience childhood once more, through the eyes and tummies of my children.
Organic Ingredients: Yields 10 Fish Cakes
1 Lb Wild Cod Fillet
3 Medium Potatoes
4 Tablespoons Parsley (amount indicative of size once removed from stems and chopped)
2 Pastured Eggs
2 Tsp. Coconut Oil
4 Tbsp. Extra Virgin Olive Oil/Avocado Oil for cooking
2 Cups fine Breadcrumbs
Celtic Sea Salt, to taste
Method
Season Cod with Coconut/Olive Oil and Salt and bake in a 400F degree oven for 15-20 minutes or until cooked through. Allow to cool and mash with a fork.
Peel, quarter and boil Potatoes until tender. (Approx 30 minutes). Drain and mash with a wooden spoon. Season with Salt, to taste.
Remove Parsley from stems and discard stems. Wash Parsley and chop as fine as you can.
Mix Cod, Potato and Parsley in a large bowl. Form into round Patties and plate. Cover and refrigerate for an hour or until ready to cook.
Crack 2 Eggs in a bowl and whisk with a fork until well combined. Place Breadcrumbs seasoned with Salt on dinner plate. Remove Fish Cakes from Fridge. Dip Fish Cake into Egg and then into Breadcrumbs until evenly coated. Plate. Repeat with remaining Fish Cakes.
Heat a large non stick frying pan with a few tablespoons of Cooking Oil. Fry Fish Cakes on each side until they start to brown. This should only take about 3-4 minutes on each side. Plate onto some paper towels to remove excess Oil. Place Fish Cakes onto a baking dish lined with parchment paper and bake in a 400F degree oven for 10 minutes on each side. Remove and serve.