I received the gift of a new cookbook not too long ago, and I have to say, everything I have made from it has been absolutely fantastic. Don’t you love when that happens?! The cookbook in question was from Gina Homolka of Skinnytaste, and this cookbook is Skinnytaste One & Done, all recipes meant for one pot cooking! It is fabulous and as a person who macro counts, I love love love that her recipes provide you with not only the calories but the grams of carbohydrates, protein, fat and much more!
Every recipe I have made has been a hit, but I am especially partial to these codfish cakes. I love making fish cakes (see these tilapia cakes which are all time fav!) and these are definitely something special. I took some liberty and skipped rolling the cakes with the additional bread crumbs and egg. Don’t skip the sauce here! I was hesitant about horseradish, but the mingling of the sour cream, dijon and horseradish really mellows out the flavor and pairs so well with the fish!
I think any mild white fish would work here and while Gina writes this for the Air Fryer, she includes oven instructions. I opted for the oven so I could properly space out all four (her recipe calls for 8 cakes, but I doubled their size and made 4) cakes on the sheet pan. I hope you try these and enjoy them!
crispy codfish cakes with horseradish cream and greens.
adapted from Skinnytaste: One & Done cookbook.
1/4 cup light sour cream
2 teaspoons prepared horseradish
1/8 Dijon mustard
1 pound skinless cod fillets
1/3 cup seasoned seasoned whole wheat bread crumbs
2 tablespoons plain greek or regular yogurt
1 large egg
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, finely chopped
2 scallions, green parts only, finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon sea salt
freshly ground black pepper
olive oil spray
1 head Boston lettuce, leaves separated
9 ounces cherry tomatoes, halved
lemon wedges, for serving
Preheat oven to 425 degrees.
Cream: Whisk together the sour cream, dijon and horseradish. Refrigerate until serving.
Cakes: Spray fish filets with nonstick cooking spray and bake in a preheated oven for 10 minutes. Remove, let cool and let flake into small pieces.
In a large bowl, add 1/3 cup breadcrumbs, cod, yogurt, lemon juice, egg, parsley, scallions, Old Bay, salt and pepper. Mix well and divide into four patties. Place patties onto a baking sheet with a grid baking rack on top, sprayed with olive oil cooking spray). Chill patties for 30 minutes in refrigerator. Spray patties with nonstick cooking spray.
Bake in preheated oven for 10 minutes or until crisp and golden brown.
Serve with lettuce, tomatoes and cream.
Serves 2. *Please use organic/local ingredients wherever possible*