I made another Home Chef meal today for Mickayla and I. Spicy Asian Cod Cakes. They were excellent. I had never made and fish cakes or crab cakes before. These turned out delicious, except that I burned the green beans (so I substituted spinach in my version). Some of the spice packets and mixtures didn't provide ingredients so I will guess here at the exact contents.
As I sit here writing this, about 20 minutes after eating, the noodles have almost immediately made me tired. Ugh. When will I learn? But it tastes so darn good! I could have left out the pasta and been satisfied with just the cod cakes. I will definitely make these fish cakes again, perhaps next time with a honey mustard or lemon based dipping sauce instead of the Asian flavoring and skip the noodles.
Next week I will try a vegetarian Sun Basket brand meal kit.
Ingredients:
As I sit here writing this, about 20 minutes after eating, the noodles have almost immediately made me tired. Ugh. When will I learn? But it tastes so darn good! I could have left out the pasta and been satisfied with just the cod cakes. I will definitely make these fish cakes again, perhaps next time with a honey mustard or lemon based dipping sauce instead of the Asian flavoring and skip the noodles.
Next week I will try a vegetarian Sun Basket brand meal kit.
Spicy Asian Cod Cakes from Home Chef (2 servings)
Ingredients:
- 4 T Olive Oil
- 5 oz Spaghetti
- 4 oz Green Beans
- 12 oz Cod (thawed, if frozen)
- 1/2 C Panko Breadcrumbs
- 2 oz Mayonnaise
- 1 t Chinese 5 spice
- 1 t Garlic powder
- 1 t Chili powder
- 2 t Soy sauce
- 1 t Sesame Oil
- 3 oz Matchstick cut carrots
- 2 t Sriracha
- Cook spaghetti according to directions. Reserve 1/4 C of the cooking water. Drain spaghetti, rinse with cold water and return to pot.
- Trim green beans and cut into 1 inch pieces.
- Pat cod fillets dry and cut into 1 inch chunks.
- In a mixing bowl, combine cooking water, panko, mayo, Chinese 5 spice, garlic powder and chili powder. Let rest for at least 5 minutes.
- Heat a non stick frying pan over med high heat and add 2T olive oil to the pan.
- Add cod chunks and a dash of pepper to the pan. Cook until flaky, about 5 minutes, stirring frequently.
- Remove cod from pan, put on plate and set aside for about 5 minutes, until cool enough to handle with fingers.
- Add the cooled cod to the panko mixture, combining, breaking up cod, using hands if necessary. Form into 4 cakes about 1/2 inch thick
- Refrigerate for 5 minutes.
- In the frying pan, add green beans. Cook over medium heat about 6 minutes, until beans are tender (I burnt mine, so I wilted some spinach in it's place)
- Add the soy sauce, sesame oil and carrots to pan. Stir until combined.
- Put vegetable mixture into the pot with spaghetti, stir to combine and cover.
- Using the pan again, heat to medium high, add 2 T Olive Oil. Add cod cakes to heated pan. Cook until golden brown, 4-6 minutes per side.
- Plate with spaghetti and vegetable as the base, topped by 2 crab cakes per serving and serve with Sriracha if desired.
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| Spicy Asian Cod Cakes |
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| Frying the Cod Cakes |