Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.
INGREDIENTS
1 large russet potato, baked and peeled
4 strips bacon, chopped
4 scallions (white parts), chopped
1 pound cooked cod, flaked
1 egg, beaten
Salt and pepper to taste
2 cups crushed REAL GOOD Gluten-Free Corn Chex
3 tablespoons coconut oil
DIRECTIONS
1. Mash the potato in a large bowl.
2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.
3. Add the bacon and scallions to the bowl. Mix in the cod, egg, salt and pepper.
4. Cover and chill for 30 minutes.
5. Put the Corn Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.
6. Heat the oil in a skillet over medium-high heat.
7. Fry the cakes for 1 to 2 minutes a side.
8. Serve with tartar sauce or mayonnaise. Gluten-free of course!
Tags: celiac, celiac disease, Fish, fish cakes, gluten, gluten free, gluten free diet, gluten free foods, gluten intolerance, Tina Turbin
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Looks tasty! I’m making these tonight for sure!!!
I did end up making these the night this was posted, and they were PHENOMENAL. Fish is so healthy for you, too! I’d love to see some more fish recipes!
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