Crispy Cod Cakes with Almond-Pepper Vinaigrette

Name: Crispy Cod Cakes with Almond-Pepper Vinaigrette
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb. cod (or haddock) fillets, cut into chunks; 1/3 c. basil, packed fresh; 3 garlic gloves, crushed with press; 1/2 tsp. smoked paprika; 1 large egg, beaten; 1 c. panko; 2 tbsp. vegetable oil; 1/3 c. salted almonds; 5 tbsp. sherry vinegar; 5 tbsp. olive oil; 1/3 c. roasted red peppers; Salad greens, for serving

By The Good Housekeeping Test KitchenPublished: Jan 24, 2017

gh-0117-crispy-cod-cakes-with-almond-pepper-vinaigrette-recipe

Danielle Occhiogrosso

Yields:

4 serving(s)

Total Time:

20 mins

Jump to recipe

These cod poppers, topped with a savory vinaigrette, make the perfect appetizer when served over a bed of salad greens.

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Ingredients

Crispy Cod Cakes

1 lb. cod (or haddock) fillets, cut into chunks
1/3 cup basil, packed fresh
3 garlic gloves, crushed with press
1/2 tsp. smoked paprika
1 large egg, beaten
1 cup panko
2 Tbsp. vegetable oil

Almond-Pepper Vinaigrette

1/3 cup salted almonds
5 Tbsp. sherry vinegar
5 Tbsp. olive oil
1/3 cup roasted red peppers
Salad greens, for serving

Directions

1. Step 1In food processor, pulse cod (or haddock) fillets, basil leaves, garlic, smoked paprika and 1/4 teaspoon each of salt and pepper until cod is finely chopped, stirring occasionally. Form into 8 patties; dip each into egg and panko, patting to adhere.
2. Step 2In 12-inch skillet, heat vegetable oil on medium; fry cakes 3 minutes per side or until deep golden brown.
3. Step 3To make Almond-Pepper Vinaigrette: In blender, puree salted almonds, sherry vinegar, olive oil and 1/4 teaspoon salt until smooth. Add roasted red peppers; pulse until almost smooth. Serve cod cakes with vinaigrette and salad greens.

Nutrition Information (per serving): About 450 calories, 24 g protein, 21 g carbs, 30 g fat (4 g saturated fat), 3 g fiber, 470 mg sodium.

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