Ginger and Cilantro Cod Cakes with Lemon Aioli

The idea of molding fish into a patty freaked me out.  It's only within the past few years that I even started eating fish so the thought of fish squishing through my fingers, cooked or not, nearly nauseated me.  However, I really wanted to try some kind of fish cake.

I found this recipe and was put slightly at ease learning that at least the fish was cooked.  I still wear plastic bags to mush up meat for meatballs and meatloaf, so knowing that it wouldn't be raw helped my mind wrap around this idea just a bit more.  They're also broiled and not fried so I feel better feeding it to my kid.

I loved the idea of adding ginger and cilantro as they're both really fresh flavors so I didn't think this would feel like eating a big hunk of fish, and I was right.  B, the baby lady and I all enjoyed these and I would put them on a bi-weekly menu, well I would if I had one of those.  I'll at least keep these in mind the next time I want fish.  Also, the lemon aioli was a perfect last minute addition for a dipping sauce...or for smothering as I did.  Oh, and if you hate cilantro, parsley would be a great substitution.

Makes 8 cakes, serves 4

Ingredients:
1/2 lb. baking potato (I used Russet)
1 1/2 lb. cod fillet
salt and pepper to taste
1 T. peeled and minced fresh ginger
1/2 c. minced cilantro (I ran out of cilantro so I used 1/4 c. cilantro and 1/4 c. parsley)
2 t. vegetable oil

How:
Boil the potato(es) in salted water to cover until tender, but not mush, about 30 minutes depending on the size.

Place the fish in a 12 in. skillet that can later be covered, and add enough water to cover the fish.  Salt the water and bring to a boil over high heat.  Cover and turn off the heat and remove after 10 minutes.

Preheat the broiler, with the top rack about 4 inches from the top.  Peel the potato and mash it with the fish.  Add the ginger and cilantro as well as the salt and pepper if you wish.  Keep working the mixture with your hands until it is well blended.  Shape into 8 equal sized patties.

Brush the patties with oil on both sides and place on a non-stick baking sheet.  Broil until browned and then flip and brown on the other side.  Serve with lemon aioli.

Lemon Aioli
Ingredients:
1/4 c. mayonnaise
1 clove garlic, minced
1 T. chives
2 t. fresh lemon juice
  
Mix all ingredients together and chill for two hours, or serve immediately if you're like me and lack the ability to pre-plan.

Codcake recipe adapted from The Minimalist Cooks at Home by Mark Bittman

Lemon aioli recipe adapted from The Adventures of Mini-Martha who got it from Food Network

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