Cod Cakes with Roasted Corn and Avocado Bistro Relish

  1. Cod Cakes Place fish in food processor; process until finely chopped.
  2. Place in large bowl.
  3. Add all remaining ingredients except oil; mix well.
  4. Shape into 84 patties (or 21 patties for trial recipe), using a #24 scoop to measure out amount for each patty.
  5. Place in single layer in sheet pan; cover.
  6. Refrigerate up to 2 hours.
  7. Meanwhile, prepare Corn and Avocado Relish.
  8. Roasted Corn and Avocado Bistro Relish Combine all ingredients; cover.
  9. Refrigerate at least 1 hour.
  10. Heat oil in large saute pan on medium-high heat.
  11. Cook Cod Cakes, in batches, 1 min.
  12. on each side or until lightly browned on both sides.
  13. Place in full sheet pan (or in half sheet pan for trial recipe).
  14. Bake in 350 degrees F-convection 5 to 7 min.
  15. or until heated through.
  16. For each serving: Place 1 cod cake on serving plate; top with 1-1/2 tsp.
  17. of the Roasted Corn and Avocado Bistro Relish.

cod cakes, cod fillets, red peppers, caramelized onions, flatleaf parsley, egg whites, saltine crackers, olive oil, avocados, red plum tomatoes, yellow tomatoes, corn kernels, red peppers, olive oil, lime juice, red onions, fresh cilantro, ground cumin

Taken from www.kraftrecipes.com/recipes/cod-cakes-roasted-corn-avocado-bistro-relish-107661.aspx (may not work)

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