Cod fish cakes with zucchini, a super simple, quick, tasty and budget friendly recipe. If you like fish meat, then you will also love this idea of turning the cod fillets into fish cakes/ fish balls.
As you already know, the recipes on this blog are not very complicated or sophisticated, they are simple to make, if possible with fewer and cleane ingredients, meaning that I want to keep that line of healthy recipes. And because I like to adapt many recipes according to my preferences, I thought it would be great to make these cod fish cakes in which I can also add some grated zucchini.
One very important thing to emphasize, is that the composition for this cod fish cakes with zucchini is quite liquid because I didn’t want to add a lot of breadcrumbs or flour as some of you would add, but you don’t have to worry because the eggs in the composition do their work very well (more details you will see in the description of how to prepare this recipe). This time I wanted these fish cakes to be made in a healthier way, without loading them with other ingredients or a lot of breadcrumbs, but you can add extra 2-3 tablespoons.
My brother and I served these cod fish cakes with boiled green peas, which I crushed a bit with a fork and a simple yogurt sauce with garlic. You can choose any other sides according to your preference.
See below how simple is to prepare them!
INGREDIENTS (for 11-12 meatballs)
450 gr. cod fillets
1 small zucchini
2 tablespoons of breadcrumbs
1 green onion
salt & pepper (to taste)
For serving: green peas, greek yogurt sauce with garlic
* Other spices or greens can be added according to your preferences.
First, let the cod fillets to defrost in a strainer and after that tap them with kitchen napkins to absorb all the water left in them.
Put the cod fillets in a food processor and mix several times until it takes the shape of a chopped flesh. If necessary, take the chopped cod and squeeze it out of the remaining water, then put it in a bowl.
In the same bowl put the green cut onion, the two eggs, the grated zucchini (squeeze all the water out of it after you grate it), salt and pepper to taste. Put the 2 tablespoons of breadcrumbs, then mix the whole composition and place the bowl in the refrigerator to cool for 30 minutes – 1 hour.
Form the cod fish cakes with zucchini, put them in a baking tray covered with parchment papper and let them bake at the preheated oven at 180°C for 30-35 minutes. Turn them from one side to another halfway through.
As I said above, the composition is slightly wet, but don’t worry, the eggs will do their job and bind the composition, even if at first it seems to be too liquid. After a few minutes you will put the cod fish cakes in the oven, around them will form an omelette crust-like because of the eggs, but when you turn the cod fish cakes from one side to aother, you can remove that crust.
I served them with boiled green peas, which I crushed them a bit with a fork, seasoned with salt, pepper and a little granulated garlic. I also made a simple greek yogurt sauce with garlic, which went great with all the preparation.
I hope you will like this recipe!
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