Paleo Cod Cakes with Remoulade (Gluten-Free, Dairy-Free)

These cod cakes made paleo are a spin on a classic seaside dish. This version is rich in omega 3’s and protein, made lower in carbs using cauliflower instead of white potato, and uses almond flour instead of the traditional breadcrumb to keep this dish completely gluten-free. These cakes are bright, crispy, herby, and delightfully filling - and complement so well with the homemade spicy remoulade sauce and a squeeze of lemon. Makes for a fabulous dinner or brunch at home, and a great option if you are trying to eat less meat these days or looking for a Lenten meal for Fridays.

The cod cake recipe is adapted from a Better Homes & Garden issue that I’ve been holding onto for some home decor inspiration since April 2017, but the remoulade sauce I make is my own. I’ve been salivating at this cod cake recipe for years every time I turn the pages and finally made it with modified ingredients for a paleo version. Serve with a big green salad on the side and get to eatin’. I hope you enjoy - it’s a good one.

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PALEO COD CAKES WITH REMOULADE

Makes 8-10 cakes

INGREDIENTS FOR COD CAKES

• 1.5 lbs. cod

• 1 cup cooked cauliflower, mashed to the consistency of mashed potatoes

• 1 cup almond flour

• 2 eggs, whisked

• 1/2 cup onion, chopped

• 2 garlic cloves, chopped

• 3 scallions, chopped

• 2 Tbsp parsley, chopped

• 1 lemon, juiced and zested

• 2 Tbsp olive oil

• 3 Tbsp coconut or avocado oil, for frying

• 1 tsp salt

• 1 tsp pepper

METHOD FOR COD CAKES

1. Preheat oven to 375 degrees. Place cod filets into an oven-safe baking dish and season with salt and pepper. Brush with olive oil and bake for 15 minutes until fish is opaque and cooked through. Flake fish into smaller pieces and pour the lemon juice and zest on top. Set aside to cool completely.

2. In a pan with a touch of oil, saute onion and garlic until browned and fragrant. Set aside to cool.

3. In a large bowl, combine the eggs, sautéd onion and garlic, parsley, and scallions. Add the cooled mashed cauliflower, almond flour, and the flaked fish. Fold gently to combine with a rubber spatula. Cover and refrigerate for 10 minutes.

4. Form palm sized patties with your hands - the mixture should yield at least 8 medium sized cakes. Make sure to pack tightly so that patties do not fall apart. Add more almond flour if the mixture is too wet.

5. Heat up a cast iron pan on medium-high heat with coconut or avocado oil for a very shallow fry. Fry patties for 3 minutes on each side, be careful not to overcrowd the pan. Use a flexible fish spatula to flip and transfer. Drain cooked patties onto a paper towel or rack. To serve, top with remoulade sauce (outlined below) and fresh herbs.

INGREDIENTS FOR REMOULADE SAUCE

Makes 1/2 cup of sauce

• 1/4 cup avocado oil

• 1/4 cup olive oil

• 1 egg

• 1 lemon, juiced and zested

• 2 cloves of garlic, minced

• 1 Tbsp hot sauce

• 1 tsp mustard

• 1 tsp salt

• 1 tsp pepper

METHOD FOR REMOULADE SAUCE

1. Place all ingredients in a tall mason jar. Use an immersion blender to mix in a top-down motion until sauce is thick and fluffy. Chill to thicken, and serve over hot cod cakes. Keeps in the fridge for up to 7 days.

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