Lemon-Parsley Cod Cakes

Makes: 8 cakes

Time: 40 minutes

Ingredients

1 pound fresh or frozen cod filet (NOT Atlantic Cod - see Seafood Watch List)

2 Tbsp olive oil

1 egg, lightly beaten

1/4 c thinly sliced scallions

2 Tbsp mayonnaise

1 Tbsp fresh lemon juice

2 Tbsp Dijon mustard

6 Tbsp plain breadcrumbs

2 Tbsp chopped fresh parsley or 3 Tbsp dried parsley

3 dashes hot sauce like Sriracha

Salt and pepper to taste

Directions

Preheat oven to 400 degrees. Defrost cod, if frozen.

Place cod in baking dish, rub with 1 Tbsp olive oil, salt, and pepper and roast in the oven for 20 minutes or until it flakes easily with a fork. Remove from the oven and let cool completely.

In a bowl, combine fish, egg, scallions, mayonnaise, lemon juice, Dijon mustard, breadcrumbs, parsley, hot sauce, and salt and pepper. Form the mixture into eight patties. 

To use later: flash freeze patties in the freezer on a baking sheet for 10 minutes. Wrap individually in plastic wrap and place in a freezer bag. Will keep for up to 1 month. Defrost before cooking. 

To make now: (Defrost frozen patties) Heat 1 Tbsp of oil in a skillet. Cook until golden brown, about 2 minutes on each side.     

From Martha Stewart