Spiced Cod & Summer Squash Cakes

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Spiced Cod & Summer Squash Cakes

Ingredients
1 egg
2 clove garlic, finely chopped
1 oz dates, medium diced
1/3 cup matzo meal

2 oz spinach (or other baby greens)
1/2 tbsp sherry vinegar

2 cod fillets
1 1/2 tbsp flour
1/2 tbsp ras al hanout

1/2 tbsp sherry vinegar
1/4 cup mayo

Instructions:

Mix the **squash**, **garlic**, **dates**, **egg**, and **matzo meal** in a bowl. Let sit for five minutes to combine. Form into 6 1/4-inch thick patties. Cook over medium heat 3-4 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm.

Mix the **flour** and **ras al hanout** in a plate. Season the **cod fillets** with salt and pepper, then coat in the seasoned flour. Cook over medium heat, 3-5 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm, leaving the fond in the pan.

To the pan of fond, add the **spinach**, and season with salt and pepper. Cook 30s-1m, until slightly wilted. Turn off the heat, stir in the **vinegar**.

Mix the **mayo** and **vinegar**, season with salt and pepper to taste. Serve the cod, cakes, and greens, with sauce on the side.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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