What you'll be getting:

Cod Cakes with Slaw

After you have added the rice to the water, set a timer for 10 minutes. (12 minutes for 3 or more servings)

In a pan, start cooking the cod cakes. Place your oil in a pan and begin heating on med/high heat. I cooked on 8. When the oil is hot, scoop out patties and flatten. You can either make 2 smaller patties per serving, or 1 large patty. The smaller the patty, the easier it will be to flip over. 

When the timer for the rice goes off, drain and plate. 

When both sides have cooked for 2 minutes and have a nice color on them, place on top of the slaw. 

Per Serving

5 oz cod cake batter (cod, dill, lemon juice, onions, garlic, AP gf flour*, coconut flour, parsley, kale, salt and pepper) 

100 g slaw (carrots, cabbage, cucumber, rice vinegar, salt, pepper, dill) 

2 T grapeseed oil

1 T lemon aioli (eggs, vinegar, lemon juice, dill, parsley, salt, pepper, cane sugar) 

1/4 c basmati rice

(*No gf flour used for potato allergy)

Equipment needed:  a pan, pot of water for rice

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Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice. 

Flip when the patties begin to brown, roughly 1.5- 2 minutes. 

Top the rice with the slaw. 

Finish the dish with the lemon aioli and a sprinkle of parsley. From start to finish this dinner takes less than 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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