Crispy Cod Cakes with Almond-Pepper Vinaigrette
Ingredients
- 1 lb cod or haddock fillets, cut into chunks
- ⅓ cup packed fresh basil
- 3 cloves garlic, crushed with press
- ½ tsp smoked paprika
- Kosher salt
- Pepper
- 1 large egg, beaten
- 1 cup panko
- 7 Tbsp olive oil
- ⅓ cup salted almonds
- 5 Tbsp sherry vinegar
- ⅓ cup roasted red peppers
- Mixed greens, for serving
Instructions
- In food processor, pulse cod, basil, garlic, smoked paprika and ¼ tsp. each salt and pepper until cod is finely chopped, scraping sides occasionally. Place egg in shallow bowl and panko in second bowl. Form cod mixture into 8 patties then dip each into egg and then panko, patting to adhere.
- Heat oil in large skillet on medium. Add cakes and cook until deep golden brown, about 3 minutes per side.
- Meanwhile, in blender, puree almonds with vinegar, remaining 5 Tbsp oil and ¼ tsp. salt until smooth. Add roasted red peppers and pulse until almost smooth. Serve cod cakes with vinaigrette and mixed greens, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
450
|
450
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 24 | 24 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 470 | 470 |
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