Cod Cakes

Ingredients:

• ¼ cup avocado oil mayo
• 2 scallions, thinly sliced
• 1 egg, beaten
• 1 tablespoon dijon mustard
• 2 teaspoons fresh lemon juice, plus wedges for serving
• 1 + ½ teaspoons Old Bay seasoning
• 1 pound wild caught cod
• 2-3 unflavored rice cakes, broken up into crumbs
• Sea salt & pepper to taste
• 1 tablespoon avocado oil or ghee for frying
• *optional ½ jalapeno, seeded and finely chopped

Instructions:

Add cod into a food processor and pulse until the fish is evenly broken up and shredded.

In a medium bowl combine mayo, scallions, egg, mustard, lemon juice, jalapeno, and spices.

Add cod and fold in to blend. Stir in the rice cake crumbs, salt and pepper.

Divide into about 6 equal portions and form into 1” thick patties. Refrigerate for at least 10 minutes.

Heat oil in a large skillet over medium heat. Fry patties until golden brown and crisp, 3-4 minutes per side.

Arrange atop lettuce; serve with lemon wedges.

More Recipes:

Salmon Cobb Salad with Lemon Garlic Vinaigrette

Shrimp Fried Cauliflower Rice

Cod with Bacon and Balsamic Tomatoes