Cod Cakes

Finely dice two celery stalks, a medium yellow onion, and two to three cloves of garlic, sauté over medium heat in butter. Once translucent, set aside in a large bowl. Season a pound of cod with salt, pepper, and paprika, or a store-bought mixture like Old Bay. Sauté in butter until barely cooked through, then set aside.

Mix together a tablespoon each of mayonnaise and Dijon mustard, two eggs, a bit of the spice mixture you used on the fish, and salt and pepper to taste…don’t be shy. Scrape into the bowl with the sautéed veggie mixture, then stir in a cup of panko, a handful of chopped parsley, and the cod broken up into smallish pieces. Using your hands, form the patties, place on cookie sheets, and refrigerate for 45 minutes to firm them up.

To finish, heat some veggie oil in a large pan over high heat and gently cook the patties until golden on both sides. Serve immediately with a lemon wedge.