Fish
Cod Fish Cakes
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- cod fillet4.09 oz (116 g)
- egg whites0.71 oz (20 g)
- ground black pepper0 oz (0.1 g)
- yellow onion0.49 oz (14 g)
- fresh dill0.04 oz (1 g)
- sea salt0.03 oz (0.8 g)
- celeriacCelery purée3.53 oz (100 g)
- unsalted butterCelery purée0.35 oz (10 g)
- ground nutmegCelery purée0 oz (0.1 g)
- cherry tomatoesFor serving0.85 oz (24 g)
Directions
- Grind the cod fillet and onion together. Add the beaten egg white, chopped dill, salt, and seasonings.
- Work the mixture thoroughly and shape into round fish cakes.
- Bake at 465–480°F (240–250°C) or grill until fully cooked.
- Peel and dice the celeriac, cook in salted water until soft, drain, and blend with the butter and nutmeg until smooth.
- Serve the fish cakes and celeriac purée separately on a divided plate.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
210kcal
22.8 gProtein
9.6 gFat
8.2 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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