Cuisine: Israeli/Mediterranean
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
- 350g skinless cod fillets
- 1 tablespoon capers, drained and chopped
- Zest from 1 lemon
- ¾ teaspoon lemon juice
- 1 green onion, white and green part chopped
- ½ egg
- 2 ½ tablespoons breadcrumbs
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- 2 tablespoons chopped fresh dill
- 2 tablespoons olive oil
- In a food processor, pulse the cod fillets a couple of times until it resembles a dice. The mixture shouldn't be mushy; the pieces of cod should still be noticeable. Put all the cod in a mixing bowl.
- Add all the rest of the ingredients to the mixing bowl. Form about 10 round cakes and place them side-by-side on a plate. Cover with plastic wrap and refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Fry the cod cakes for about 5 minutes on each side until golden and cooked through. Serve warm.
RECIPE ADAPTED FROM: Ottolenghi Jerusalem Cookbook, "fish & caper kebabs with burnt aubergine & lemon pickle"
Recipe by Savormania at http://www.savormania.com/en/lemon-cod-cakes-3/
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