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Lemon Parsley Fish Cakes




Source of Recipe


EverydayFood






Recipe Introduction


These tasty little cod cakes are terrific to have on hand in the freezer. They're easily flash-frozen which is done by placing them on a sheet pan in your freezer for 5 to 10 minutes. When you're ready to cook them, take out as many or as few as you need and defrost overnight in the refrigerator. They'll be ready to cook the next day.





List of Ingredients



• 1 lb fresh cod fillet
  
• 2 T olive oil
  
• 1 large egg, lightly beaten
  
• 1/4 cup thinly sliced scallions
  
• 2 T mayonnaise
  
• 1 T fresh lemon juice
  
• 2 T Dijon mustard
  
• 6 T breadcrumbs
  
• 3 T chopped fresh parsley
  
• 3 dashes hot sauce, such as Tabasco
  
• coarse salt and ground pepper
  






Instructions



1. Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 T oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
   
2. In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 tsp salt, and 1/8 tsp pepper. Mix gently until ingredients just hold together.
   
3. Form mixture into eight equal size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
   
4. To serve the cakes: Heat 1 T oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
   






Final Comments


Serves 4