Summer Cod Cakes with Caper Aioli

There’s something about a savory cake that makes me immediately think of summer. Whether it’s corn, fish, zucchini, or the traditional crab– it’s hard to visualize without a picnic table and/or a beer (if that’s your thing). I personally rarely order crab or fish cakes at restaurants because most of the time, the ratio of filling to meat is pretty disappointing. So with some cod that needed to be used up, and a craving for something other than the usual seared fish + veggies, these cakes were born!

Not only are they delicious, but they’re super easy to throw together and could be paired with almost anything. Oh, and they’re accidentally gluten free! The quinoa adds texture and even more protein while the capers and olives are the perfect salty counterpart. Also, I’m not sure who decided that mayonnaise was evil, but I’ve been a lifelong fan and don’t plan on giving it up anytime soon. However, I only really use it with meals where it feels necessary (like this one) and I opt for versions made with avocado or olive oil. (The canola oil in excess is really where the problem lies.) Yes, it’s a little more expensive, but you’ll feel better about eating it and will make it last longer when used sparingly.

Okay, didn’t expect to go off on a mayo-tangent there, but things happen. Whip these cod cakes up this weekend, you’ll be happy you did! P.S. They would freeze easily or last in the fridge for several days.

INGREDIENTS:

(makes 6-7 cakes, depending on size)

1 large piece of wild-caught cod (or around 1/2 lb)
1/2 cup almond meal (or flour)
1/2 cup cooked quinoa
1 TBSP coconut flour
2 eggs
3 scallion stems, chopped
3 garlic cloves, chopped
1/4 cup green olives, chopped (or olives of your choice)
1/2 TSP paprika
1/4 TSP garlic powder
1 TBSP mustard (I use whole grain dijon)
1 TSP olive oil
juice of half lemon (about 2 TSP)
1/2 TSP salt
pepper to taste

Caper Aioli:
1/4 cup mayonnaise
1 TSP mustard
juice of 1/2 lemon
1 TBSP capers
salt/pepper to taste

TO MAKE:

Cook quinoa: Bring water to a boil (1:3 ratio of quiona to water). Add in quinoa and turn heat to low. Cover and let cook for 15 minutes.

Chop cod into little cubes and mix in a large bowl with all other ingredients. No special order, just pour and combine!

Take mixture and process in a food processor for 5-10 pulses. This step isn’t mandatory, but it helps to break down the fish a bit more and create a perfect consistency for shaping the cakes.

Heat a little butter and/or olive oil over medium heat in a large frying pan (coat the pan). Form as many cakes as you’d like out of the mixture. Cook for about 4 minutes on each side, until browned and crispy.

Cooking time will vary based on temperature and size, so just check them as you go. The cod cooks pretty fast, but turn down the heat and cook for a few extra minutes if you need.

Squeeze some extra lemon juice on top. Serve alongside caper aioli and/or some roasted veggies for a perfect + quick summer feast!