Books & Spoons Recipe for COD CAKES WITH ROASTED POTATOES

I love to eat fish and chips, and to get a little healthier form of the tasty treat, I made some cod cakes this week, with roasted potatoes that were tossed in olive oil and herbs, and shredded carrot salad on the side to give color to the plate - and vitamins and minerals to me, all the goodies in the carrots, that we especially now need as we head towards the spring season and sun is out more even up here in the north. 

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The meal was rather easy to prepare. I had the potatoes in the oven while I prepared the cod cakes. I cut the large red potatoes into eights in lengthwise with one potato per person. I had a dash of rosemary, thyme, sage, sea salt and freshly ground pepper on them, little olive oil, tossed them until all were well coated and I set them into the oven. I shredded the carrots ready while the fish was cooking. You can add orange slices, pomegranates, lingonberries, raisins to the salad if so desired to add new flavors and more color to it. 

This is a really tasty meal. I have put some of the cakes into a freezer if I ever need in a pinch a quick meal. By making the cakes a little smaller in size they could be a great appetizer as well if served with a mayonnaise-based sauce with little dill, mustard, and spices. I hope you enjoy them and have a great weekend. Till next time
~ Cheers!

COD CAKES

• 2 cups   Milk
• 1 lb / 0,5 kg Cod fillets, cut into small pieces
• 1/2 cup Panko (Japanese breadcrumbs), divided
• 2 tablespoons Minced fresh flat-leaf parsley
• 1 tablespoon grated Onion
• 1 1/4 teaspoons grated Lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons olive oil, divided

1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. 
2. Add the fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. 
3. Drain well. 
4. Combine fish, 1/4 cup panko, minced fresh flat-leaf parsley, grated onion, grated lemon rind, salt, freshly ground black pepper, the lightly beaten egg and egg white, and the minced garlic clove
5. Stir in 1 tablespoon juice. 
6. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. 
7. Dredge patties in remaining 1/4 cup panko, pressing to coat.
8. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. 
9. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. 
10. Remove from pan, and drain on paper towels. 
11. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.