Traditional Cod Cakes with Dill and UMAMI Drizzle
Ingredients:
3 large potatoes, peeled and diced
small yellow onion, finely chopped
3 x 3 oz cod loins
1-2 tbsp finely chopped dill
butter & oil
salt & pepper
*1/4 C bread crumbs (see below)
Directions:
Heat oven to 375.
Place cod on a greased, foil lined baking sheet, season with salt and pepper; bake 15 min or until done. Using a fork, break into small pieces.
Boil potatoes until soft; drain well and add 1 tbsp butter, mash and set aside.
In a large bowl, mix together potatoes, cod, onion & dill (use either a spoon or your hands); season with salt and pepper to taste . *if the mixture is too wet to hold together well, mix in 1/4 cup bread crumbs.
Shape mixture into 6 equal patties.
On med-high, heat 1 tbsp of butter and 1 tbsp oil in a frying pan.
Sear for about 5 min (until golden), flip and sear other side.
Serve with micro greens or salad greens.
Finish with an UMAMI drizzle.
Makes 6 cakes.