Cod Cakes

This recipe is so delicious, it’s an Aunt Carolyn original. My Aunt Carolyn is one of THE most vivacious, fun and inspiring people I know. I am so blessed to be related to her and love every time she visits or I get to go see her in Racine, WI. She always knows the latest food and health trends

1 lb. cod, cut into large chunks

1/2 t salt

1/4 c chopped parsley

1 egg yolk and 1 large whole egg, beaten

1 T Dijon mustard

1 T lemon juice

1/4 c + 2 T bread crumbs (use more Panko Japanese bread crumbs)

3 scallions, minced

1/4 t pepper

1/4 c coconut oil

1. Salt and steam fish in a pan filled with 1/2 inch of water

2. After fish is cool, flake it in a bowl

3. Stir all other ingredients in a bowl, except half of the bread crumbs and the oil

4. Form 5 cakes and coat with remaining bread crumbs. Use 3 1/2″ Diameter metal cylinder to form. Sprinkle bottom with bread crumbs, put in fish mixture and top with bread crumbs

5. Head the oil in a nonstick pan over medium heat and then add the cakes

6. Cook 2-3 minutes on each side

7. Drain on paper towels

Also to view the Ranch dressing recipe on the salad above, find in previous posting CLICK HERE

Munch Safely,


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