Cod Cakes Recipe

So many different fish cake recipes out there, I haven't ever tried a cod cake before this one, and I am pleasantly surprised. It is so good and healthy, yet gives you a different way to eat your protein without boring you! The cucumber sauce has the perfect amount of creaminess and acidity that works well with the cod. Make sure to refrigerate them so that they set and don't fall apart when you are cooking them!     Ingredients:

• 1 pound cod fillets, minced
• ½ cup celery, diced
• ½ cup onion, diced
• 1 clove garlic, minced
• 1 heaping tablespoon olive oil based mayonnaise
• 2 teaspoons Dijon mustard
• 1 egg
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ¼ teaspoon red-pepper flakes, or to taste
• 1¼ cups rolled oats (*breadcrumb alternative*)
• 2 tablespoons fresh parsley, roughly chopped
• ¼ cup oil

  Cucumber Sauce:

• ½ cucumber peeled, seeded, and diced
• 1 tablespoon fresh dill, chopped
• ¼ cup olive oil based mayonnaise
• 1 tablespoon daiya yogurt
• salt and pepper to taste

  Instructions:

• Place minced cod in a large bowl. In a sauté pan spray a little bit of pam or a drizzle of olive oil and add the celery, onions and garlic, and sauté, until the vegetables soften and the onions are translucent, then set aside. In a small bowl, mix together the mayonnaise, dijon, eggs, salt, pepper, paprika and red-pepper flakes, add this mixture to the bowl with the sautéed vegetables. Add to cod in the large bowl. Gently mix in oats and parsley to cod mixture. Form the mixture into 4-6 patties, depending on the size cake you prefer. Place formed patties on a baking sheet and transfer them to the refrigerator for at least 30 minutes to set. In a large skillet over medium high heat, and add the oil. When the oil is hot, carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Serve with cucumber sauce - mix together all the ingredients and let set for 30 minutes.