Crispy Cod Cakes with Remoulade & Arugula Salad

DF
GF

fresh ingredients

IN THE KIT

  • 8 oz
    cod
  • 2 oz
    roasted red peppers
  • 4 oz
    potatoes
  • 4 oz
    arugula greens
  • 2 oz
    seafood seasoning
  • 2 oz
    parmesan cheese
  • 2 oz
    baby tomatoes
  • 2 oz
    red wine vinaigrette
  • 2 oz
    seasoned GF panko
  • 2 oz
    garlic onion blend
  • 2 oz
    cucumber
  • 4 oz
    remoulade
  • 1
    egg

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Medium saucepan

Strainer

Potato masher or fork

Vegetable peeler

2 medium bowls 

Rimmed baking sheet

Small bowl 

cook along

INSTRUCTIONS

Prep

Preheat oven to 425ºF with a rack in the lower third;

Peel potato, then cut into 1-inch pieces;

Cut baby tomatoes in half;

Cut cucumbers into small bite size pieces;

Crack egg, separate egg from yolk, place in small bowl;

Roughly chop peppers into small pieces.

1Cook Potatoes & Cod

Place in a medium saucepan with enough water to cover by 1 inch. Cover & bring to a boil over high. Uncover & cook until barely tender, about 8 minutes. Add cod to potatoes; simmer until cooked through, 4–5 minutes. Drain, shaking out excess water. Transfer potatoes & cod to a medium bowl.

2Make Cod Cakes

Coarsely mash potatoes & cod together with a potato masher or fork. Add seafood seasoning, garlic/onion blend, egg yolk, ¾ panko, red peppers, salt & pepper; stir to combine. Mixture will be wet; let sit for 5 minutes, to allow panko to absorb excess liquid.

3Shape Cakes

Lightly brush a rimmed baking sheet with oil. In a shallow bowl, combine remaining panko, 1½ teaspoons oil, a pinch of salt. Form cod mixture into 4 (4-inch) cakes. Coat each side with panko mixture, tapping off excess. Place cod cakes on baking sheet. Bake on lower oven rack, flipping halfway through, until golden-brown, 5–10 minutes per side (watch closely as ovens vary).

4Make Salad & Serve

Add arugula to bowl, toss to combine with cucumber, tomato & ½ parmesan cheese. Serve cod cakes alongside salad with remoulade.