It is actually been kind of nice having all four of us home again for a bit. It took my mind a few minutes to wrap around the idea of what was happening but now I like it again. With his extra time my son has been writing his college essays. He wrote one last night that made both me and his Mama cry. It was about his Autism and how he struggles to describe it to others because to him it is normal, a part of who he is. By the time he was done reading us his essay I told him that is you. If they don’t accept you they don’t deserve you.
Verdict: We love these cod cakes. They make them bite-sized because we love appetizer dinners but you could easily make them larger for a sandwich or a salad topper.
I serve these with the remoulade sauce on the side, a green salad, and a plate of raw vegetables for dipping in the sauce too!
2 tablespoons parsley, roughly chopped into small pieces
1/2 cup+ vegetable oil
1 1/4 cups mayonnaise
1/4 cup whole grain stone ground mustard
1 tablespoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon cayenne pepper, if desired
2 teaspoons prepared horseradish (more or less to taste)
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce
1 large clove garlic, finely minced
Place minced cod in a large bowl, if frozen defrost and cut into tiny pieces being aware of removing any remaining bones.
In a sauté pan melt butter, add the celery, onions and garlic, and cook, until the vegetables soften and the onions are translucent. Place in large bowl with the cod.
Add the mayonnaise, Dijon mustard, eggs, salt, pepper,paprika and red-pepper flakes to the bowl. Gently mix in panko crumbs. and parsley to cod mixture.
I used a medium scoop of about 2 tablespoons to scoop the mixture onto a baking sheet covered in parchment paper. This ensures they are about the same size and uniform cooking.
Put the tray of cod cakes in the refrigerator for at least 30 minutes.
While the cod cakes are setting mix all the ingredients for the Remoulade sauce together in a small bowl and taste adjusting spices to your liking. Cover and refrigerate until ready to serve.
In a large skillet over medium high heat, and add the oil. When the oil is hot, carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Remove to paper towel to drain excess grease and keep warm in 200 degree oven until ready to serve with sauce.