I have been sitting here trying to figure out what to write about this delicious fish and zucchini cake and I have nothing. Absolutely nothing. I never had fishcakes as a kid. I have not heard people talk about fishcakes. The only thing that I understand about the history of the fishcake is that it was a way to use leftover fish and potatoes in several different cultures. I, personally, have never had a fishcake until I made these.
This recipe just came to me from… I have no idea. I just started throwing it all together with what I had on hand and it ended up super tasty. I will make it again because I liked it so much. So just make these tasty cakes yourself. They have a tender flavorful middle with a buttery crisp exterior. I made up a sriracha yogurt sauce to dip them into. The tangy heat of the sauce complimented the savory cake.
So, as I said, just make them. Yum.
Pull up a chair, Elizabeth
Makes 4-6 cakes
1/2 lb. cod fish
2 t. salt
2 cups zucchini, grated
1 cup leftover baked potato, grated
1/2 t. red pepper flakes
3 gloves garlic, finely chopped
2 T. fresh dill, chopped
1`t. onion powder
1/4 cup bread crumbs
2 eggs, slightly beaten
4 t. butter
1. Bring a pot of water with lemon and salt in it to boil.
2. Place cod in water and turn it down to a slow steady boil.
3. It will not take long to cook the fish. When it’s clear texture turns white and can flake, your fish is done.
4. Pull fish out and flake into a bowl.
5. Put the rest of the ingredients in the fish bowl, except the butter. Toss together.
6. Heat up a non-stick skillet over medium to low heat. Melt butter in pan. Scoop out fish batter on to skillet. When first side is browned, flip and brown.
7. Drain on paper towel.
8. Serve with sriracha yogurt sauce.
Sriracha Yogurt Sauce
1/2 cup Greek yogurt
1 T. ketchup
1 t. sriracha
1. Mix all ingredients and serve.