This is a great change to the same old crab fish cake that is out there. With this recipe there is no issues with the cake falling apart in the pan like most recipes out there, but are still very tender and the fish is flakey with the addition of the potato. Try this out, the recipe is below.
The first thing you want to do is peel and dice the potato. I cut the potato into quarters long ways and slice into 1" pieces. Just make sure to cut into uniform pieces so everything cooks evenly.
Once you have the potato cut up you want to add the pieces to a small pot and fill with salted water until the water is early coving all of the potato pieces. and bring the potatoes to a boil, then let simmer for about 10mins until the potato pieces are fork tender.
Once fork tender use a spoon to mash the potato pieces, let cool and work on the Cod. For the cod, use a paper towel to past dry the fillets and salt and pepper both sides and brush with the olive oil. Cook in a 350 degree oven for about 15mins, or until fully cooked dependent on size and thickness of the fillets. Once cooked, let the fillets cool as you work on the egg mixture.
In a large bowl, add the eggs, green onions, minced garlic and parsley. Beat until the egg is well beaten. add the panko breadcrumbs and mix together. Add the cod and mash potatoes.
Fold the Cod and mashed potatoes, being careful keeping the cod in larger pieces. Mix to just combine. Cover and let rest in the refrigerator for 10mins.
Keeping your hands damp, form about 1/3 cup of the mixture into a 2-3in by 1 inch cake. Add the cakes to a lined sheet pan and keep repeating until you have all 12 cakes done.
In a large skillet, Heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot add the cakes and cook in batches of 3-4 making sure not to overcrowd your pan. Cook on each side for around 3-4 minutes. Serve with Remoulade sauce, my sauce is 1/2cup of mayonnaise, 2 tablespoons diced dill pickles, 1 tablespoon of join mustard, 2 teaspoon of lemon juice and a dash of cayenne pepper.
If you love saffron, this recipe is needed for the ready and if you never tried saffron what are you waiting for. This is a simple dish that takes one pan and a few ingredients that are readily available at the store. If you don’t know what saffron is, it is the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. It makes a very distinct yellowish color to the meal with a great bold flavor. Saffron is known to help with mental and heart health.
Now to the dish.
The first thing I do is dredge the chicken breast in flour that is seasoned with salt and pepper. (You can skip this step for health reasons) I do this for the coloring of the chicken. Add the oil to a hot pan and sear the chicken until it is golden brown and remove for the pan, you might need to do batches of this a couple times. The chicken should not be fully cooked since it will finish cooking later.
Once the chicken is finished being seared, add the diced onions and cook until golden brown then add the garlic and cook until the garlic is soft.
Add the rice and stir in until the rice and onion mixture is combined
Add in the Chicken stock
Then it is time for the star ingredient, when adding the saffron grind it softly between your fingers to break it up and let it release its aroma faster into the dish.
Add the frozen peas, add then frozen so they don't over cook and fall apart while the dish is cooking. Stir everything together thoroughly.
Add the chicken back into the pan. Cover the pan and let it cook over low for about 35 mins until the rice is fully cooked. I remove the chicken and give the rice one good stir before serving so everything is fluffed up.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!