Cod Fish & Potato Cakes

This is a great way to eat cod, so that you don't taste that overwhelming "fish" flavour! Serve it with some sauteed vegetables and a dollop of low fat plain yogurt---delicious! Make sure that you refrigerate the mashed mixture for at least 30 minutes, before proceeding with the flour dusting and shaping---this makes for a much cleaner job and ensures that the cakes will hold together once in the frying pan. This recipe serves 8.

Ingredients:

4 large potatoes, peeled and quartered
2 pounds cod fillets, cubed
2 tbsp butter
2 tbsp finely chopped onion
2 tbsp dried, chopped parsley
2 eggs, lightly beaten
2tbsp or more olive oil for frying
4 to 6 tbsp white flour
1 tsp salt and 1 tsp freshly ground black pepper (divided)
2 tbsp garlic powder (divided)

Directions:

1. Place peeled potatoes in a large pot of water. Bring to a boil and cook until potatoes are almost tender. Add cod and cook until potatoes and cod are both soft. Drain well and transfer the mixture to a large mixing bowl. 

2.  Mix in the butter, onion, parsley, lightly beaten eggs, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp garlic powder. Mash the mixture together using a potato masher. Store in the refrigerator for at least 30 minutes to allow it to cool completely. 

3. In the meantime, in a small bowl, mix the flour with the remaining salt, pepper and garlic. Remove the cod/potato mixture from the fridge. Using an ice cream scoop, scoop out the cod mixture and form into a paddy, dredging both sides in the flour mixture. Lay them out on a plate as you work. 

4. Heat a large, non-stick skillet over medium-high heat, heating the 2 tbsp of oil. Carefully lay the cod cakes out in the hot oil using a spatula. Once golden brown on one side, flip only once and cook until golden brown on the other side. Remove to paper towels and drain off excess oil before serving. As you cook them, add more oil as needed. Serve with a dollop of low fat plain yogurt.



 

Middle Eastern Stuffed Peppers

This is a tasty version of stuffed peppers. It is the cinnamon and cumin that give it the special flavour! I used low fat ground turkey, instead of the usual beef. Since the green olives are already salty, I do not add any extra salt to this recipe. This recipe serves four. Enjoy:)

Ingredients:

4 medium sweet bell peppers (any color)
1/2 pound lean ground turkey
1/2 cup dried cranberries
1 8 ounce can tomato sauce
1/4 cup sliced stuffed green olives
1/2 teaspoon chopped garlic
1 teaspoon cinnamon
1 teaspoons ground cumin
1 cup precooked brown rice

Directions:

1. Preheat oven to 400°F.
2. Cut the tops off peppers, removing seeds and white membranes. Place in a baking pan.
3. In a nonstick skillet, cook turkey, garlic, cinnamon, and cumin on medium heat until turkey is cooked (3 to 4 minutes). Add cranberries and tomato sauce and cook until mixture is hot (about 3 more minutes).
4. Remove skillet from heat and mix in rice and sliced olives. Place equal amounts of the mixture into each pepper and replace tops. Cover pan tightly with foil.
5.Bake until peppers are soft (about 25 minutes). 

Avocado Pound Cake

This is a delicious way to use avocado. It is used in place of butter (although there is a 1/4 cup of a mixture of olive and sesame oil). Use your favourite spread on a slice or just eat is as is, with a cup of tea or coffee. A quick and easy recipe for a Sunday afternoon!

Ingredients:

• 3/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup cornflour/cornmeal
• 4 teaspoons baking powder
• 1/3 cup ground walnuts (just a little less than 1/2 cup walnuts into food processor and grind)
• 1 teaspoon salt
• 1/4 cup light olive oil, topped up with a touch of sesame oil for added flavour
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 large ripe avocado
• 1/2 cup milk 

Directions:
 1. Preheat oven to 340F. Line 9 x 4 inch loaf pan with parchment paper, or lightly oil.
 2. Process walnuts in small tray of food process & set aside.
2. Add oils, sugar, eggs, vanilla, avocado and milk to large tray of food processor and process until smooth.
3. In a medium bowl combine flours, cornmeal, baking powder, ground walnuts & salt. Stir well.
4. Using a spatula, stir wet ingredients into dry. Pour into loaf pan and bake for approximately 55 to 60 minutes. Allow to cool and then remove to plate by placing plate over the loaf pan and then inverting. Peel away the parchment paper. Slice and serve with butter or your favourite spread.