Ingredients
Serves 4
| Fresh cod (whitefish) filet | 1 pound |
| Olive oil | 2 Tablespoons |
| Large Egg lightly beaten | 1 |
| Thinly sliced scallions | ¼ cup |
| Mayonnaise | 2 Tablespoons |
| Fresh Lemon Juice | 1 Tablespoon |
| Dijon Mustard | 2 Tablespoons |
| Breadcrumbs | 6 Tablespoons |
| Chopped Fresh Parsley | 3 Tablespoons |
| Hot Sauce | 3 dashes |
Directions
- Preheat oven to 400 degrees. Place fish in baking dish; rub with 1 tablespoon oil. Roast fish i oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl,combine fish, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
