Sunday, October 4, 2020

Cod and Zucchini Cakes

 

Ingredients:

8 ounces of cod, cut into ½ inch cubes

½ small zucchini, grated

½ teaspoon chopped fresh dill

¼ teaspoon lemon zest

¼ teaspoon garlic powder

¼ cup almond flour or whole wheat flour

1 teaspoon coconut flour (use only if using almond flour)

1 egg beaten

¼ onion, grated


¼ cup plain full-fat yogurt

Juice of ½ lemon

¼ teaspoon chopped fresh dill


Instructions:

  1. Preheat the oven to 350. Line a baking sheet with parchment

  2. In a small saucepan with a steamer insert, bring 1 inch of water to a boil. Add the cod. Cover and steam until the cod is opaque, 5 to 10 minutes.

  3. Chop the cod into small pieces (or flake it with a fork) and put it in a small bowl. Gently fold in the remaining ingredients.

  4. Form the mixture into ½ inch balls and place on the prepared baking sheet. Gently flatten the balls with the back of a spoon.

  5. Bake until the cakes are golden brown, about 20 minutes. Store any unoffered cakes in the refrigerator for up to 3 days or in the freezer for up to 6 months.

  6. In a small bowl, whisk together the yogurt, lemon juice and dill


Notes:

Cooking the cod in the Evla worked well, for 15 minutes.

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