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.
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