Sicilian Style Codfish Cakes
Makes 8-10 cakes
Ingredients
1 pound fresh cod fish fillets, poached (see directions below)
1 pound potatoes, peeled, boiled and mashed (about 3 medium)
1/2 cup grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely diced
1 garlic clove, grated
1 large egg
1/4 cup chopped fresh parsley
Flour
1 egg beaten with 1 tablespoon water for coating the patties
1 cup breadcrumbs
Salt and pepper
Vegetable oil for shallow frying
Directions for making fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Cook the potatoes in salted water and mash with the olive oil. Add the Parmesan cheese, chopped onion, garlic, 1 egg, the flaked codfish, parsley, salt and pepper to taste.
Divide the fish mixture into eight equal portions, then, with floured hands form each into a flat cake, about 3-inch rounds; 1/2 inch thick.
Beat the egg with the water. Dip each fish cake into the beaten egg and then into the breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden
Drain on paper towels and serve with a remoulade or tzatziki sauce.
Poached Cod Fish
3 cups cold water
1/4 cup dry white wine
1 medium bay leaf
A large branch of fresh thyme
3 chive stalks
Salt and pepper
1 lb cod fillets
1/2 medium lemon, sliced paper-thin
3 fresh parsley sprigs, stems trimmed and coarsely chopped
Directions
Combine all the ingredients except the fish in a large, shallow-sided pot and bring to a boil over high heat. Reduce heat to low until liquid is at a simmer. Add fish in a single layer, making sure it is completely covered with liquid. Sprinkle the fish with salt and pepper.
Poach until the cod flesh is opaque and flakes easily (the internal temperature should be 175ºF).
Low Carb Codfish Cakes
Makes 4 cakes
For this version, I made mashed cauliflower and mixed it with butter and sour cream for a previous dinner side. I reserved a ½ cup of the mixture for the codfish cakes.
Ingredients
Cakes
1 lb poached cod fillets
1/2 cup leftover mashed cauliflower mixed with sour cream
1/2 medium shallot, minced
1/2 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Coating
Arrowroot powder
1 egg beaten with 1 tablespoon water for coating the patties
1 cup store-bought Low Carb panko bread crumbs or homemade, recipe below
Vegetable oil for shallow frying
Directions for making low carb fish cakes:
Drain the poached fish and flake the fish with a fork. Be sure to remove all bones. Let cool.
Add the leftover cauliflower, chopped shallots, garlic powder, Parmesan cheese, flaked codfish, parsley, salt, and pepper.
Chill the mixture in the refrigerator for several hours.
Divide the fish mixture into four equal portions, then, with arrowroot powder floured hands form each into a flat cake.
Dip each fish cake into the beaten egg mixture and then into the low carb breadcrumbs
Heat the oil in a large frying pan and fry the fish cakes for about 3-5 minutes on each side, until crisp and golden.
Drain on paper towel and serve with the tzatziki sauce.
Low Carb Panko Crumbs
I buy low carb bread, such as Smart Buns, and turn them into homemade croutons or panko crumbs.
Slice the bread into cubes.
Place cubes on a sheet pan and toast, in a single layer in a 350 F degree oven. Store the croutons in a zip-top bag in the freezer.
To make breadcrumbs: Place the toasted cubes in a food processor and pulse to create course breadcrumbs.
Store the remainder in an air-tight, zip-seal bag in the freezer.
Tzatziki Topping (cucumber yogurt sauce)
Mix 1/2 cup plain whole milk Greek-style yogurt with ¼ of a cucumber (seeds removed, grated and squeezed to remove extra liquid), 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup crumbled feta cheese and 1 tablespoon chopped dill.
Spiralized Carrot & Beet Salad
Servings 4-6 servings
Ingredients
2 carrots spiralized or one 12 oz package of frozen Green Giant carrot spirals, defrosted
2 beets spiralized or one 12 oz package of frozen Green Giant beet spirals, defrosted
1/2 of a shallot, minced
2 tablespoons chopped chives
1/2 cup slivered almonds, toasted
A generous handful of chopped parsley
Dressing
1/4 cup lemon juice
1/4 cup olive oil
A couple of dashes of hot sauce
Directions
Peel and spiralize the carrots and beets or defrost the frozen spirals in a colander and dry on paper towels.
Cut the spirals into shorter strands for the salad and place in large salad bowl. Salt and pepper to taste. Add the shallots, chives, parsley, and almonds.
In a separate small bowl whisk together lemon and olive oil with a couple dashes of hot sauce.
Pour dressing over veggies and mix well. Serve with the codfish cakes.
Animalcouriers
Adore fishcakes. Yours sound delicious.
For the Love of Cooking
The Sicilian style codfish cakes have me drooling!
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buyingseafood
They look excellent, just like my grandmother’s fish cakes.
Dorothy Grover-Read
I think just about every culture had a version of codfish cakes, often making use of salt cod. I have fond memories of my Aunt Mary’s salt cod cakes, but I’ve modified them considerably over time – including my favorite version, which uses fresh cod!
Karen (Back Road Journal)
Both versions of the cod fish cakes sound good. I’d have to have one of each, just for scientific purposes. 😀
Jovina Coughlin
Brillant.
kaitiscotland
May I reblog the low carb fish cake recipe Jovina?
Jovina Coughlin
Yes and thank you for asking.