Makes about 20 servings (2 per person). Difficulty
2 lbs. cod, cut into 1/2 inch cubes 1 medium onion, diced 6 garlic cloves, minced 2 Tablespoons Italian parsley 1 Tablespoon basil 3 Tablespoons cilantro 2 teaspoons cumin 1 teaspoon gf dijon mustard 1 teaspoon lemon juice 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon freshly ground black pepper 3 Tablespoons coarsely ground corn meal 1 egg, lightly beaten
Line a baking sheet with wax paper. Place the fish in a food processor. Pulse until the food is coarsely chopped. Add the onion, garlic, parsely, basil, cilantro, cumin, dijon, lemon juice, salt, ground ginger and freshly ground black pepper. Mix briefly. Add the egg and corn meal. Pulse until the mixture is blended, scraping down the sides of the bowl periodically. With your hands, shape the fish mixture into patties about 2 inches in diameter and 1/2 inch thick. Place the patties on the prepared baking sheet.
Heat 2-3 tablespoons of olive oil in a large, non-stick skillet over medium heat. Fry the fish cakes, a few at a time (being careful not to overcrowd), until the fish cakes are browned on both sides (about 3 minutes per side). Transfer the finished fish cakes to a clean baking sheet. Repeat process with the remaining fish cakes. To serve pool a little Tomato & Paprika Aioli on a plate and top with a fish cake.
These fish cakes make great appetizers as well as a tasty first course or light dinner.
These fish cakes can be made a day ahead of time. Refrigerate until cold then cover with plastic wrap and keep refrigerated until right before serving time. Reheat the fish cakes in a preheated 350°F oven for 10 minutes or until heated through.