These cod cakes are truly addicting. And I don’t even like fish that much!
1/2 cup mayonnaise
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1 garlic clove, minced or pressed
salt and pepper
1 pound skinless cod fillets cut into 1 inch pieces (Costco frozen is best)
1-1/2 cups panko bread crumbs
1 large egg, lightly beaten
1 scallion, chopped fine
1/4 cup olive oil
Place mayo, basil, lemon juice and garlic in mini food processor
Process until smooth and light green
Transfer to a bowl, season with a little salt to taste, and set aside
Pulse half of the cod in food processor, about 4 pulses (no need to wash processor)
Add to large bowl and repeat with remaining cod
Mix cod with 3/4 cup panko, 1/2 teaspoon salt, egg, scallion, and 3 tablespoons aioli
Form mixture into four 3-1/2 inch patties.
Place remaining 3/4 cup panko in shallow dish and dredge patties, pressing gently to adhere
Heat oil in 12-inch nonstick skillet over medium-high heat until shimering
Add patties to skillet and cook until golden brown and cooked through, about 4 minutes per side.
NOTE: Be careful not to let panko crust get too dark before fish cake is cooked through. If bread crumbs are browning too quickly, reduce heat.
Serve with remaining aioli.
Recipe adapted from America’s Test Kitchen
