Atlantic Cod Cakes with Ruby Red Salsa
Description
These cod cakes make a beautiful main dish. They are fresh and delicious, and are crispy on the outside and moist on the inside with a little taste of horseradish. The citrus salsa with a little mint make it truly special.
Ingredients
Cod Cakes:
1 lb. cooked cod (or salmon, haddock, or any cooked fish)
1 egg, beaten
1/4 c. mayonnaise
3/4 c. Ritz cracker crumbs
2 T. finely minced parsley
1 T. horseradish
1 T. mustard
pinch of celery seed
pinch of dill
salt, to taste
freshly ground pepper, to taste
Cracker crumbs for rolling:
1/2 c. Ritz cracker crumbs
olive oil, for frying
Ruby Red Grapefruit Salsa
1 ruby red grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1/4 red onion, finely minced
1/4 bell pepper, or 3 mini bell peppers, any color, finely minced
2 T. finely minced fresh mint (or cilantro or parsley)
freshly squeezed juice from 1/2 lime
salt, to taste
freshly ground black pepper, taste
Garnish:
sour cream, tartar sauce, Thousand Island dressing
fresh greens of choice
Directions
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Cod cakes:
If starting with raw fish, poach it gently until the fish flakes. Drain well.
In a mixing bowl, break fish apart but keeping some texture; add the remaining ingredients. Gently mix.
Form into 6 equal balls; roll in the Ritz cracker crumbs. The mixture will be wet, so form and roll gently. Place the cakes on a plate/platter; flatten them slightly. Cover with plastic wrap; refrigerate until ready to fry.
Heat several T. olive oil in a skillet; fry cakes until golden on both sides and hot throughout.
Serve over fresh greens, with a wedge of lime and the salsa on the side. Garnish with a dab of sour cream, tartar sauce, or Thousand Island Dressing, if desired.
Salsa:
Cut the citrus sections in smaller pieces, and combine everything in a bowl. Check the seasoning; serve or refrigerate.
Prep Time
Cook Time
PT0M