Codfish Cakes with Horseradish Sauce Recipe
Ingredients
| Cod fillets | 3/4 pound, finely chopped | |
| 1 1/4 cups fine unseasoned dry bread crumbs | ||
| Whole egg | 1 | |
| Egg white | 1 | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 2 tablespoons grainy mustard | ||
| 2 tablespoons anisette or other anise-flavored liqueur (optional) | ||
| Lemon juice | 2 Tablespoon | |
| Capers | 1 1/2 Teaspoon, chopped | |
| Paprika | 1 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 2/3 cup plain low-fat yogurt | ||
| Red wine vinegar | 2 Tablespoon | |
| Horseradish | 1 Teaspoon | |
Directions
1. Preheat the oven to 400°. Lightly oil a large baking sheet.
2. In a large mixing bowl, combine the fish, 1/2 cup of the bread crumbs, the whole egg, egg white, onion, all but 1 tablespoon of the parsley, the garlic, 1 tablespoon of the mustard, the anisette (if using), lemon juice, capers, paprika, and cayenne, and toss to mix thoroughly.
3. Place the remaining 3/4 cup bread crumbs in a shallow bowl. Divide the fish mixture cake about 3/4 inch thick. Coat the cakes well with the bread crumbs and place them on the prepared baking sheet. Bake the codfish cakes for 20 minutes.
4. Meanwhile, combine the yogurt, vinegar, horseradish, and the remaining 1 tablespoon each mustard and parsley.
5. Serve the cakes with a dollop of sauce on the side.
2. In a large mixing bowl, combine the fish, 1/2 cup of the bread crumbs, the whole egg, egg white, onion, all but 1 tablespoon of the parsley, the garlic, 1 tablespoon of the mustard, the anisette (if using), lemon juice, capers, paprika, and cayenne, and toss to mix thoroughly.
3. Place the remaining 3/4 cup bread crumbs in a shallow bowl. Divide the fish mixture cake about 3/4 inch thick. Coat the cakes well with the bread crumbs and place them on the prepared baking sheet. Bake the codfish cakes for 20 minutes.
4. Meanwhile, combine the yogurt, vinegar, horseradish, and the remaining 1 tablespoon each mustard and parsley.
5. Serve the cakes with a dollop of sauce on the side.
Chef
