Ingredients
Scale
- 1 pound cod fillets, minced
- 2 tablespoons butter
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 clove garlic,minced
- 1 heaping tablespoon Miracle whip
- 2 teaspoons Dijon mustard
- 1 egg
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/4 teaspoon red-pepper flakes, or to taste
- 1 1/4 cups panko bread crumbs
- 2 tablespoons parsley, roughly chopped
- ¼ cup oil
- Cucumber Sauce
- 1/2 cucumber peeled, seeded, and diced
- 1 tablespoon fresh dill, chopped
- 1/4 cup Miracle Whip
- 1 tablespoon sour cream or plain yogurt
- salt and pepper to taste
Instructions
- Place minced cod in a large bowl.
- In a sauté pan melt butter, add the celery, onions and garlic, and sauté, until the vegetables soften and the onions are translucent,set aside.
- In a small bowl, mix together the mayonnaise, dijon, eggs, salt, pepper,paprika and red-pepper flakes, add this mixture to the bowl with the sautéed vegetables. Add to cod in the large bowl. Gently mix in panko crumbs. and parsley to cod mixture.
- Form the mixture into 4-6 patties, depending on the size cake you prefer. I have found using a 1/3 cup measuring cup works well for a mold. You can also make them small for appetizers.
- Place formed patties on a baking sheet and transfer them to the refrigerator for at least 30 minutes to set.
- In a large skillet over medium high heat, and add the oil. When the oil is hot, carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Serve with cucumber sauce.
- Cucumber Sauce
- /2 cucumber peeled, seeded, and diced
- tablespoon fresh dill, chopped
- /4 cup Miracle Whip
- tablespoon sour cream or plain yogurt
- salt and pepper to taste
- Mix all ingredients and allow to set for 30 minutes.
Keywords: cod, butter, celery, onion, panko crumbs, saute, fish, main dish