HERBY FISH CAKES
Serves 4
1 shallot, roughly chopped
2 scallions, chopped
1 ⁄4 cup chopped fresh cilantro
1 ⁄4 cup chopped fresh mint
2 garlic scapes (optional)
1 lb. cod or other whitefish, thawed if frozen, roughly chopped
1 ⁄4 cup breadcrumbs
1 tbsp. mayonnaise
1 tsp. fine sea salt
2 tbsp. vegetable oil
1 tbsp. butter
1. Place first 5 ingredients in a food processor and blitz to a paste. Add cod, breadcrumbs, mayo and salt and pulse a few times until fish is broken up.
2. Scoop mixture into a bowl and mix everything together. Divide into 8 equal clumps and form into patties.
3. Heat 1 tbsp. oil and butter in a pan over medium. Add half the cakes; cook until golden, 2 to 4 min. per side. Add remaining oil and cook remaining cakes. Serve with chipotle mayo*.
*For mayo:
1 Mix ⁄4 cup mayo, 1 tbsp. adobo sauce and 1 tsp. fresh lemon juice.
PER SERVING: 253 cal, 27g protein, 7g carbs, 1g fiber, 1g sugar, 12g fat