Cod fish cakes

Makes: 4-6 Servings (12 fish cakes)
Preparation: 40mns
Total time: 50-60mns

Benefits: 
If like me you struggle to feed your kids fish, this is a great way to introduce it! According to the Monterey Bay Aquarium, the best choices for sustainability are Atlantic cod, from Iceland and the Northeast Arctic and Pacific cod, from Alaska. Cod fish is low in calories and a rich source of nutrients, such as lean protein, vitamins and minerals.

Ingredients:
1 lb of cod fillets
2 medium-sized potatoes
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
2 tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs lightly beaten
High smoke oil for frying. I personally use coconut oil and only a dash of it.

Directions:

1. Boil and mash the potatoes, set them aside.
   
2. Boil the codfish until it flakes easily (I do this by placing the fillets in a frying pan with water halfway up). Drain and flake the fish with a fork. be sure to remove all the bones.
   
3. Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is to crumbly, add another egg. If too sticky, add some more breadcrumbs.
   
4. Form the mixture into cakes and fry them on medium/high heat in a skillet coated with oil, flip them until evenly browned on both sides.

Tip: If you prefer, you can add half the breadcrumbs into the mix, and use the other half to coat the fish cakes. My kids actually prefer this version as it gives the cakes more of a crunch on the outside.

Source: Simply Recipes