Closer Weekly


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

 ?? ?? Light, fresh and
Light, fresh and tasty!

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