NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

1 large Egg

2 tbsp Green onions

1 tsp Dijon mustard

1 tbsp Lemon juice

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tbsp Extra virgin olive oil

2 cup Mixed baby greens

1 tsp Apple cider vinegar

PREPARATION

• 1

  Peel and cube the Russet potato, then boil in salted water until tender, about 10-12 minutes.

• 2

  While the potato cooks, steam the cod fillet until it flakes easily with a fork, approximately 6-8 minutes.

• 3

  Drain the potato and mash it in a large bowl until smooth, then allow it to cool slightly.

• 4

  Flake the cooked cod into the bowl with the mashed potato, ensuring any skin or bones are removed.

• 5

  Add the egg, sliced green onions, Dijon mustard, half the sea salt, and half the black pepper to the bowl.

• 6

  Mix the ingredients thoroughly and form the mixture into two thick, even patties.

• 7

  Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cakes for 4-5 minutes per side until golden brown.

• 8

  In a separate small bowl, whisk the remaining olive oil, lemon juice, apple cider vinegar, and remaining salt and pepper.

• 9

  Toss the mixed baby greens in the dressing and serve immediately alongside the warm fish cakes.