Gluten Free Cod Fish Cakes
Thursday, February 5, 2015
For those of you who have been here more than once (thank you for that!), you know that I am a native New Englander. That means I grew up with access to some amazingly fresh fish (and fluffernutters and whoopie pies (betcha didn’t know these treats were born in my homeland…hence the whole ‘former chubby girl” thing)). One of the things I miss most about the food of my home region is fish cakes. Although I now live on the pacific coast, I see fish cakes on menus about as often as I see lobster (read: never).
Wait, what was I talking about? Oh, fish cakes. Here’s what you should love about them–they make a great intro to fish for young palates (because, you know, they’re essentially a real-food fish stick), they are super-affordable, and so easy to make. They also lend themselves very well to various flavor profiles. In fact, this recipe was inspired by a Mark Bittman recipe. Once you’ve made them a couple of times, get creative and see what you come up with!
A couple of notes about this one. They are on the delicate side, so don’t man-handle them. It’s kind of a zen recipe that comes together pretty quickly and makes for a light, clean, healthy, and satisfying dinner. I serve them with Heidi Swanson’s (of 101 cookbooks) Kale Salad (which has the craziest…I mean cray-zeee list of ingredients). When you’re considering what sides or salads to serve, make sure to keep the ‘theme’ of your fish cake in mind. These have a subtle Asian influence, so the kale salad works well here.
So, there you have it, fish cakes that will make you want to book a trip to Cape Cod to experience them in their natural habitat.
Gluten Free Cod Fish Cakes
servings: 6 fish cakes | time: about 40 minutes
1 medium russet potato
3/4 pound boneless, skinless cod
1/3 cup chopped parsley
1/4 cup snipped chives
2 TBSP. white miso paste
3 TBSP. low fat or vegan mayo
salt & pepper to taste
Preheat oven to 400 degrees. Stray a non-stick baking sheet with non-stick spray and set aside
1. Peel the potato, cut into 4 even pieces and boil until cooked through (tender with a fork). About 15-20 minutes
2. Place about 2 inches of water in a shallow covered saute pan. Add a generous pinch of sea salt. Add the cod, sprinkle a pinch of fresh ground black pepper over top, cover and bring water to a simmer. Cook until fish is cooked (flakes easily with a fork). About 8-10 minutes
3. Mash the potato (preferably with a ricer—you want to have a lump-free and fluffy mash)
4. Flake the fish (easiest to use your hands once it’s cool enough to handle) and add to the potato
5. Add the parsley, chives, miso paste and mayo. Blend until well combined. Taste to see if it needs salt & pepper
6. Form the mixture into 6 equal-sized cakes. Place the cakes on the prepared baking sheet. Spray the tops of the cakes with non-stick cooking spray and bake for 20-25 minutes until the top is golden brown
7. Allow the cakes to cool for a couple of minutes and carefully remove them from the pan (they are pretty delicate)
8. Serve with a big salad