Creamy Potato Cod Cakes
with Green Salad and Lemon Aioli
Creamy Potato Cod Cakes
Golden cod cakes with creamy potato, served alongside a crisp green salad and zesty lemon aioli for a fresh, satisfying seafood meal.
Ingredients
For 2 servings
- 2 ounce Arugula
- 1 tablespoon Cajun Spice Blend
- 11 ounce Cod Fillets
- 2 clove Garlic
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- ½ cup Panko Breadcrumbs
- 2 unit Scallions
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 1 tablespoon Butter
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyMedium
Total Time40m
Calories580
Protein31g
Carbs51g
Fat28g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumDietitian WinSpicy
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a dairy-free plate, keep the salad and skip any creamy add-ons; for egg-free needs, use a vegan mayo-style condiment or a little mashed potato as the binder. Gluten-free eaters can swap the breadcrumb coating for gluten-free crumbs, and mild paprika can stand in for the spice blend if you want less heat.
What to serve with it
Serve these cakes with a crisp green salad, extra lemon wedges, or roasted vegetables to keep the meal bright and balanced. A simple grain like rice or couscous also works well if you want a more filling plate.
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