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

• 50G Picard Chopped Flat Parsley
• 300G Fish Said Fred Msc Big Cod Fillets
• 100 G Jumbo Garlic 100g
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Two Chicks Free Range Liquid Egg White
• - Sunita Lemon Juice Organic
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• 350G Natoora Large New Season Unwaxed Lemons
• 140G Greenfields Mixed Herbs, 140G

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 mixed herbs, 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.