Cod Cakes with Mashed Sweet Potato and Roasted Fennel
I got fennel in my farm box this week and wasn't sure what to do with it, I knew it goes well with fish so I made fish cakes. To add more color and of course nutrients I made mashed sweet potato and carrot.Fish cakes:
Ingredients:
- one tablespoon of old bay seasoning
- 3 tablespoon mayonnaise
- 1 lb cod
- 1 tablespoon Dijon mustard
- fresh lemon juice
- 1/2 a chopped spring onion
Method:
- Mix cod with all the above ingredients
- Make patties and lightly saute in olive oil for about 7 min on each side.
Fennel:
- slice the fennel, drizzle with salt and pepper, balamic vinegar and olive oil and bake for 15 - 20 minutes.
Overall it was a yummy meal, although I'll confess I wasn't very keen on the fennel, I think its an acquired taste LOL
Anyone got any cool ways of cooking it?
LOVE fennel! Can I have the rest of yours? :) I made salmon cakes the other night for dinner -- so good and easy to make. I don't know why I don't make it more often...
ReplyDeleteCod is one of my favorite fish to eat! great recipe, looks wonderful
ReplyDeleteMmmm...I could go for some cod cakes right now. Nice pairing with the sweet potato.
ReplyDeleteI'm trying to cultivate a taste for fennel myself. It's never very attractive in our supermarket but I did find a very nice looking fennel at our organic fresh market a couple of weeks ago. I think we followed one of Ina Garten's recipes. Ina likes fennel cooked. A lot of other people like it simple and uncooked. Good for you for giving it a try. I love your cod cakes.
ReplyDeleteSam
How innovative!
ReplyDeleteI think this sounds delicious...I actually love fennel. I like it sliced very thin and added to some thinly sliced apples in a cool, crisp salad or slaw!
ReplyDeleteI LOVE mashed sweet potato! This post just made me want them for lunch! And that cod cake looks great!
ReplyDeleteLooks delish Rebecca!
ReplyDeleteYum!
ReplyDeleteThat's something new!
ReplyDeleteOh I like this recipe! thanks for sharing. If you can believe it, I've NEVER tried fennel! If I have, I don't remember. I know everyone always talks about it and I should definitely give it a try.
ReplyDeletethe epicureans market: oh i love fish cakes come and get the fennel!
ReplyDeleteLina: thanks
Jenn: thanks, didn't want it all white!
Sam: oh thats cool I am not the only one that isn;t so sure about it he he
Anncoo: thanks
Sophie; oh and i bet you can cook it really well
girlichef: oh i bet its actually pretty good with apples as its a bit sweet
Teanna; thanks and thanks for stopping by
foodie with a lil thyme thanks
Amanda: thanks so much
my little space: always love new foods
Gina: give it a try and let me know!
The fish cakes look yummy! I really like the mashed sweet potatoes too.
ReplyDeleteWhat a delicious meal! I love the idea of pairing cod cakes with sweet potatoes & roasted fennel, excellent!
ReplyDeletepaiidor: thanks
ReplyDelete5 star foodie thanks a lot means a lot to me when you like it smiles
Great recipe and beautifully presented, Rebecca..yumm
ReplyDeletethanks Vrinda, lol
ReplyDeleteLove fish cakes of all kinds. Fennel is a fun addition, and the sweet potatoes make the plate so much more appealing and colorful than if you had just done regular mashies. yum.
ReplyDeleteCod cakes are very popular in Colombia....This recipe is an inspiration for a future recipe :)
ReplyDeletevery innovative..we also use fennel a lot!
ReplyDeleteFYI, http://cooking4allseasons.blogspot.com/2009/09/update-on-plagiarism.html
tasty trix; thanks so much
ReplyDeleteErica; cool Columbians eat so well
stivalli: thanks for stopping by will check out your link
What a wonderful meal idea. I love the cod cakes, they look yummy and the roasted fennel? Looks really original, I never though on roasting this veggie like this. I will have to try it! Thanks for this nice meal!
ReplyDeleteThis dish looks so good!
ReplyDeleteFennel! I actually quite like the licorice-y taste of fennel, hahaha. So, what if you are going receive another batch of fennel next time?
I love Fennel Rebecca, the first time i tried it...contrary to my expectations, I fell in LOVE. I like to slice it thin and sautee it in a little butter on low heat for 7-10 minutes and then serve (with a sprinkling of freshly ground black pepper). I've also tossed it with grated cheese in Pasta, served it as a side with Lambshanks
ReplyDeleteliz: thanks so much
ReplyDeletekenny: will ship to hong kong, anyways the summer season is over for now
ozoz: sounds good with lamb though I must say
Fennel is great raw shredded into a coleslaw with celery and either red or white cabbage. A bit of mustard in the dressing is good too.
ReplyDeletethanks Janice sounds good, maybe I will be converted!
ReplyDeleteFish cakes look amazing!
ReplyDeleteMy favorite fennel recipe is a flat bread which includes diced tomatoes, black olives, pine nuts, goat cheese, and fennel. Load up a flat bread and bake until heated through. Absolutely divine!
yum! fennel is one of my favorite thing! I looks great with these fish cakes.
ReplyDeleteNicole oh sounds great
ReplyDeleteLK: oh wow learning so much about fennel very neat
This looks excellent! We like to eat our fennel raw! Plain or with a yogurt dip is really yummy.
ReplyDeleteReeni: not for me, lol enjoy smiling
ReplyDeleteI love fennel roasted in bacon fat at 425F, and yes, it probably is an acquired taste.
ReplyDeletefresh local and best bacon sounds good, but thats good with anything!
ReplyDeleteThis sounds yummy!
ReplyDeletethanks Diana
ReplyDelete