Southwest Cod Cakes with Mexican Sweet Rice

This is what I made for dinner tonight! Looks yummy, right?! Well, the recipe is below!
BUT FIRST……
After a looooooong drive in a car packed tight…..

and after I ran my race……

WE MADE IT! It was a long few days, but we’re here and getting settled now. Never before have I been so happy to arrive at any given destination.
Anyways, as I said before, this is what we had for dinner tonight and they were a big hit! My mother-in-law wanted me to make dinner and I (of course) agreed to. This is what I came up with and everyone ate it all up (except for my daughter who decided her food was better suited on the floor). Her loss. So, these little cod cakes are really healthy and full of flavor, especially when you eat them with a few extra things like warm black beans, sweet rice (recipe below!), and avocado salsa. YUM! A huge hit in this house…..it didn’t even taste or smell like fish, either! Now THAT is a big accomplishment. So, if you find cod is on sale, pick up a lot and make these! It’ll be worth it!
Southwest Cod Cakes
yield: 12 large
Ingredients:
2 Tablespoons butter
1/2 cup onion, diced
1 clove garlic
1/2 cup red bell pepper, finely diced
2 1/2 lbs. cod filet, cooked and flaked
1/4 cups cilantro, chopped
1 Tablespoon cumin
1/2 Tablespoon chili powder
salt
pepper
2 eggs
1/4 cup breadcrumbs
Directions:
Heat large skillet to medium heat. Melt butter and sauté onions, garlic, and red pepper until soft, 7-10 minutes. Remove from heat and set aside. In large bowl, combine remaining ingredients and cooked vegetables together. Form palm-sized patties by pressing mixture in between hands. Place on greased cookie sheet. Bake at 350 for 20 minutes. Serve with sweet rice, black beans and/or avocado tomato salsa.
Mexican Sweet Rice
Yield:4-6
Ingredients:
2 Tablespoons butter
1/2 cup onion, diced
1 1/2 cups long grain white rice
1 chicken bouillon cube (I used Knorr)
3 cups water
1 bay leaf
salt
pepper
1/4 cup granulated sugar
1/4 cup cilantro, chopped
Directions:
In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper. Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.
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4 Responses to “Southwest Cod Cakes with Mexican Sweet Rice”

  1. #
    1
    M&Ms Mom — January 17, 2012 at 2:39 am

    Recently found your blog and I absolutely love it! Thanks for sharing!!!

    Reply

  2. #
    2
    Jackie — March 4, 2012 at 7:29 pm

    Hi Lauren

    I have a few questions about your recipes. !. How did you cook the fish to use in this recipe. 2. I do not like cumin, is there another spice I can use in this recipe. 3. With the 1/4 cup of sugar in the rice recipe, does the rice taste too sweet.

    Reply

  3. #
    3
    claudia lara — July 6, 2012 at 5:03 pm

    i also have the same question as Jackie! what method do you use to cook the cod?

    Reply

  4. #
    4
    Susan — September 6, 2012 at 6:49 pm

    Just made both these recipes, they were DELIGHTFUL! Thanks for sharing! Side note…..they paired ‘perfectly’ with a nicely chilled verdelho from a local winery. MMMMM!!!!

    Reply

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