Use panko and a touch of Dijon to create perfectly flaky and tender cod cakes.
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2 cups cooked and crumbled cod
1 small beaten egg
1/4 cup diced onions
1/4 cup of colorful peppers diced
1 teaspoon of Dijon mustard
1 tablespoon minced dill
1/2 cup panko
salt and pepper to taste
Combine all ingredients in a bowl to get a smooth mixture (it is possible to add an egg or more panko if needed)
Form cod cakes with 1 tablespoon and sprinkle with panko.
Fry in oil until cakes are golden.
Once ready drain oil on paper towels.
Courtesy of chefanista.com