Cod and Zucchini Cakes
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
Preheat the oven to 350. Line a baking sheet with parchment
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.
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.
Form the mixture into ½ inch balls and place on the prepared baking sheet. Gently flatten the balls with the back of a spoon.
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.
In a small bowl, whisk together the yogurt, lemon juice and dill
Cooking the cod in the Evla worked well, for 15 minutes.