Garlic Herb Pan-Fried Cod Cakes
Ingredients
The cod cakes
-
1
pound
wild-caught Cod fillet, skin removed
-
2
large
eggs, whisked
-
⅔
cup
fine almond flour
-
2
Tablespoons
coconut flour or oat flour
-
½
teaspoon
minced garlic
-
¼
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
¼
teaspoon
paprika
-
¼
cup
finely chopped herbs or ½ Tablespoon dried herbs
-
to taste
none
Avocado, pure olive oil, or refined coconut oil for frying
For serving
-
to taste
none
Sauce of choice (e.g., Aioli or Marinara sauce)
-
to taste
none
Lemon and herbs for garnishing
Instructions
- Shred the cod into small pieces and place in a large mixing bowl.
- Add eggs, flours, spices, and garlic to the bowl and mix well.
- Fold in the herbs and refrigerate for 30 minutes.
- Scoop about ¼ to ⅓ cup of the batter, roll into a ball, and form into a 2-3 inch wide patty.
- Heat oil in a medium pan over medium-high heat until shimmering.
- Add the cod cakes and cook for 3-4 minutes on each side until golden brown.
- Remove from the pan and pat off excess oil. Serve with lemon wedges and sauce if desired.
Nutrition Facts (estimated)
Servings
7 patties
Calories
138
Total fat
3.6g
Total carbohydrates
3.6g
Total protein
15.2g
Sodium
137.9mg
Cholesterol
82.9mg
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