Herbed Cod And Carrot Cakes Recipe

About this recipe

A delightful pescatarian dinner featuring tender cod mixed with fresh herbs and carrots, lightly pan-fried for a golden finish. Perfect for a quick and satisfying meal.

Ingredients

• 25 g Parsley
• 100 g Garlic - Single Clove
• 200 g Orange Carrot (Gajar)
• 100 g Sambar Onion Peeled
• 1 ltr Eggsential Liquid Egg Whites
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 175 g Lemon - Imported
• 800G Premier Trimmed Pollack 800G 프리미어 손질 코다리 800G
• 35 g On1Y Grinder Italian Seasoning Flakes
• 1 Ltr Sarwar Salad Oil

Instructions

1. 1. In a 12-inch skillet over high heat, combine 1 lb fresh cod, 1 minced clove of garlic, 2 tbsp chopped parsley, and 1 cup water. Bring to a boil.
2. 2. Reduce the heat to low, cover, and simmer for 10 minutes until the fish flakes easily with a fork. Remove the fish and place it on paper towels to drain.
3. 3. While the fish cools, grate 1 carrot and finely chop 2 tbsp onion. Set aside.
4. 4. In a mixing bowl, flake the cooked cod and combine it with the grated carrot, chopped onion, 2 egg whites, 2 tbsp lemon juice, 1/2 tsp seasoning, and 1 tbsp chopped parsley. Mix until well combined.
5. 5. Form the mixture into small patties. Heat 2 tbsp salad oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side until golden brown and heated through.
6. 6. Serve the fish cakes warm with a wedge of lemon on the side for an extra burst of flavor.