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Southwest Cod Cakes

July 27, 2010

Last week Laura and Amy both came up to LA for a girls night. This was one of the rare occasions when all of deliciosity is together, so it was easy for us to pass on the infinite amount of dining out options this city has to offer and create something ourselves instead.

California had its first real heat spell last week so we were all feeling something light but zesty. The result?

Southwest Cod Cakes


Heat large skillet to medium heat. Melt butter and sauté onions, garlic, and red pepper until soft, 7-10 minutes. Remove from heat and set aside.

In large bowl, combine remaining ingredients and cooked vegetables together.

Form palm-sized patties by pressing mixture in between hands.

Place on greased cookie sheet…

Bake at 350 for 20 minutes. Ours were a bit crumbly at first so you can adjust the temperature/time accordingly to get the cakes as crispy as you desire.

Then serve! We dressed ours with a tomato, corn, and basil salsa, an avocado and tomato mix, and black beans.

I think I can speak for all three of us when I say that this was an absolutely delicious success. The cakes had SO much flavor, which the sides only complimented. It was the perfect meal for a summer supper.

Southwest Cod Cakes, via Perry’s Plate

Ingredients:

2 Tablespoons butter
1/2 cup onion, diced
1 clove garlic
1/2 cup red bell pepper, finely diced
2 1/2 lbs. cod filet, cooked and flaked
1/4 cups cilantro, chopped
1 Tablespoon cumin
1/2 Tablespoon chili powder
salt
pepper
2 eggs
1/4 cup breadcrumbs

Directions:

Heat large skillet to medium heat. Melt butter and sauté onions, garlic, and red pepper until soft, 7-10 minutes. Remove from heat and set aside. In large bowl, combine remaining ingredients and cooked vegetables together. Form palm-sized patties by pressing mixture in between hands. Place on greased cookie sheet. Bake at 350 for 20 minutes. Serve with rice, black beans and/or avocado tomato salsa.

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