Healthy Cod Cakes that Aren’t Dry!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

cod fillets

🥗Healthier: pollock

💰Cheaper: canned tuna

Pollock is a healthier alternative with a similar texture.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrients and flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binder for a vegan option.

Poach cod in almond milk with a pinch of sea salt, black pepper, lemon, and bay leaves for 6-10 minutes until cooked through.

Remove poached cod and let it cool to room temperature.

In a bowl, whisk in an egg and add chopped green onions and diced celery.

Add a sprinkle of garlic, a dab of olive oil mayo, dijon mustard, and hot sauce to the bowl.

Mash everything together and flake the cod into the mixture.

Add crushed wheat saltine crackers to absorb moisture and stir well.

Refrigerate the mixture for 20 minutes to firm up.

Scoop out the mixture using an ice cream scoop and form into medallion-sized balls.

Heat a nonstick skillet over medium heat and drizzle with avocado oil.

Add the cod cakes to the skillet and cook until crispy on the outside, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens