Blissful Cooking Club 7/12/23: Herby Fish Cakes

Enjoy the recipe along with the class! Sorry this is late. It did not go out properly this morning. Here is the class to view at your leisure below.

Herby Fish Cakes with Chipotle Mayo

Makes 8 fish cakes

TL;DR: Pulse fish cake ingredients in food processor, form 8 patties, and fry them. Serve with chipotle mayo.

2 shallot, roughly chopped or 1/2 cup chopped red onion
2 scallions, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
2 garlic scapes (optional)
1 pound cod or other white fish, thawed if frozen, roughly chopped
1/4 cup breadcrumbs
1 tablespoon mayonnaise
1 teaspoon fine sea salt
2 tablespoons vegetable oil
1 tablespoon butter

Chipotle Mayo
1/4 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon freshly squeezed lemon juice
Lemon wedges, for garnish

1. Place the shallot, scallions, cilantro, mint, and garlic scapes, if using, in a food processor and blitz until you have a fairly fine paste. Add the cod, breadcrumbs, mayonnaise, and salt and pulse a few times until the fish is broken up and smooth, but not a complete paste. You want the patties to have some texture.

2. Scoop the mixture into a large bowl and mix everything together with your hands to evenly distribute the components. Divide the mixture into 8 equal clumps and form each clump into a small patty.

3. Heat 1 tablespoon of the oil and the butter in a large nonstick or cast-iron pan over medium heat. Add half of the fish cakes, or as many as comfortably fit, to the pan and cook until golden brown, 2 to 4 minutes per side. Remove the fish cakes from the pan and set aside. Add the remaining 1 tablespoon of oil and repeat until all of the cakes have been cooked.

4. Make the chipotle mayo: Place the mayonnaise, adobo sauce and lemon juice in a small bowl and mix well. Serve the fish cakes with a squeeze of lemon over the top, alongside the bowl of chipotle mayo.