Empty My Fridge
Healthy Cod Cakes that Aren’t Dry!
Ingredients
- Almond milk2 cups
- Bay leaf1
- Lemon¼
- Salt
- Black pepper
- Cod1 ¾ lb
- Egg · beaten1
- Scallion · finely chopped2
- Celery · finely diced1
- Garlic powder2 tsp
- Olive oil3 tbsp
- Mustard2 tbsp
- Hot sauce1 tsp
- Reduced fat crushed crackers1 ½ cups
Instructions
- Bring the almond milk to a gentle simmer, then add the bay leaf, lemon wedge, and a pinch of sea salt and pepper.
- Add the cod fillets and cook 10 to 12 minutes until cooked through.
- Lift the cod out with a slotted spoon into a mixing bowl and let it cool to at least room temperature.
- Add all the remaining ingredients except the crackers to the bowl. Flake the fish with a fork and mix thoroughly until well minced.
- Add the crushed crackers and mix until the batter is thick and holds together. If it is too wet, add more crushed crackers; if it is too dry, add another dollop of mayo or mustard.
- Scoop out equal portions and shape them into patties by hand. Chill in the fridge for 15 to 20 minutes.
- Heat a nonstick skillet over medium heat. Add the oil, then add 2 to 4 cakes at a time, depending on the skillet size.
- Cook 2 to 3 minutes per side until the sides are browned.
Summarized from Fit Men Cook's video. Watch it for the details.
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