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 and veggies, these cod 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. I always 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 regularly.

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

Prep Time 13

Cook Time 10

Servings 6 large cakes

Ingredients

½ lb wild-caught cod (1 large filet)
½ cup almond flour
¼ cup quinoa
1 tbsp coconut flour
2 eggs
3 scallions (chopped)
3 cloves fresh garlic (grated or chopped)
¼ cup green olives (chopped)
½ tsp paprika
¼ tsp garlic powder
1 tbsp dijon mustard (grainy preferred)
2 tsp lemon juice
1 tsp olive oil
½ tsp sea salt
black pepper to taste

Caper Aioli:

¼ cup mayonaise
1 tsp dijon mustard (grainy preferred)
½ lemon (juiced)
1 tbsp capers (roughly chopped)

Instructions

Cook Quinoa:

Cook quinoa: Combine with 1/2 cup water and bring to a boil. Turn to low and cover, letting cook for 15 minutes. Remove from the heat and let steam for a few more minutes before removing lid and fluffing with a fork. Set aside to cool or rinse with cold water to speed up.

Cod Cakes:

Chop cod into little cubes and pour into a food processor with all other ingredients. No special order, just combine.
Mix for 5-10 pulses. This 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, paying mind not to make them too thick or large so they cook evenly. 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. You can also transfer to a cooling rack over a sheet pan and finish them in the oven on 350 for another 8-10 minutes.
Squeeze some extra lemon juice on top. Serve alongside caper aioli and/or some roasted veggies for a perfect & quick summer feast!

Caper Aioli: