This is Wild Alaskan Company's recipe in a more diabetic friendly version.
Irish Style Cod Cakes are of course traditionally made with mashed potatoes, but I'm always striving to make great foods more diabetic friendly. A stiff cauliflower mash in these lovely cakes does the trick without sacrificing flavor. Enjoy!
Ingredients:
- 2 6-ounce Pacific cod fillets
- Extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup prepared mashed cauliflower (Non-diabetic version calls for mashed potatoes)
- 1 egg - beaten
- 1 teaspoon Dijon mustard
- A handful of parsley, roughly chopped
- 1/4 to 1/2 cup breadcrumbs
- High-heat cooking oil
Preparation:
Preheat oven to 400F. Meanwhile, use a tea towel or paper
towels to pat cod dry to remove excess moisture. Arrange on a baking sheet,
drizzling both sides of fillets with olive oil.
When oven is preheated, season fish with salt and pepper,
then place on center rack and set timer for 8-9 minutes. When finished, set cod
aside to briefly cool.
In a medium mixing bowl, combine mashed potatoes, egg,
mustard, and parsley. Add cod to the bowl, using your hands or a fork to gently
break up the fillets into large flakes. Fold together with the mashed potato
mixture.
You should be able to form loose patties with your hands. If
mixture is too loose to hold together, add about ¼ cup of breadcrumbs, or more
if needed. Form the mixture into patties with your hands, making about 4 cod
cakes. Use remaining breadcrumbs to lightly coat exterior of cod cakes,
pressing the breadcrumbs in gently so that they stick.
Heat a large skillet over medium heat. When hot, add enough
high-heat cooking oil to pan to just cover bottom. Once oil begins to shimmer,
carefully lower each cod cake into the skillet and allow to cook undisturbed
until golden brown, about 3 minutes. Don’t worry if cod cake breaks apart
slightly.
Use a spatula to carefully flip the cod cakes. Cook for
another 3 minutes, or until remaining side is golden brown, then remove from
heat.
Serve immediately alongside a green vegetable and maybe some seasoned pearl barley.
Blessed be… and happy cooking!