This is a very similar recipe to the Salmon Cakes I posted about last year. This was a quick recipe, including cooking time. Since I had a lot of almond meal, I decided to up the ante with my fish cakes and make them paleo and gluten free.
Minus the lemon, and egg which falls into the perishable rules of my project, everything was in my pantry and freezer, even the scallions (I had chopped scallions frozen and ready to go).
The cod I poached straight from the freezer in vegetable broth (vegetable bouillon and water) until slightly firm. You can do the same with fresh. I just don’t recommend creating raw cakes.
Makes 4-5 cakes/2 servings
10 ounces Cod, fresh or frozen
1 Vegetable Bouillon cube
2 tablespoons chopped Scallions
1/2 cup Almond Meal (Flour)
1/2 teaspoon Old Bay seasoning
Juice of 1/2 Lemon
1 teaspoon Worcestershire Sauce
Salt and Pepper, to taste
Vegetable Oil, for frying
- Using a skillet, dissolve the bouillon cube in 2-3 cups of water. Bring to a boil and reduce to a simmer.
- Add cod to the broth, poach until fish flesh is firm and starts to flake, but is still slightly translucent. In other words, do not overcook, and you will finish off the cooking process later on.
- Using a fish spatula or tongs, gently remove fish from broth and place on cutting board to cool to room temperature. Should only take a few minutes.
- Transfer fish to a bowl, it should be delicate and crumbly. Add scallions, almond meal, egg – mix until well incorporated. Add the remainder of the seasonings.
- Heat about 2 tablespoons of oil in a nonstick skillet. Use a pastry brush to coat the bottom.
- Using a 1/3 cup measuring scoop, scoop out fish cake mixture and form into a ball, then press down into a patty and add to frying pan. Work quickly and repeat the process with all cakes. Heat 3-4 minutes on each side, until lightly browned.
- Remove from heat and serve immediately. Can be served with salad and an extra squeeze of lemon.