Lemon Parsley Fish Cakes

By katecar

These tasty little cod cakes are terrific to have on hand in the freezer. They're easily flash-frozen which is done by placing them on a sheet pan in your freezer for 5 to 10 minutes. When you're ready to cook them, take out as many or as few as you need and defrost overnight in the refrigerator. They'll be ready to cook the next day.

Prep: 20 minutes
Total: 40 minutes

Ingredients

• 1 lb fresh cod
• 2 Tsb olive oil
• 1 lightly beaten egg
• 1/4 cup scallion
• 2 Tsb mayonnaise
• 1 Tsb fresh lemon juice
• 2 Tsb Dijon mustard
• 6 Tsb breadcrumb
• 3 Tsb parsley
• 3 Tabasco
• salt and pepper

Details

Servings 4

Preparation

Step 1

1.Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.

2.In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.

3.Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.

4.To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.