COD CAKES WITH GARLIC-BASIL AÏOLI

SERVES 4

TOTAL TIME: 25 minutes

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Haddock, halibut, and orange roughy are good alternatives for the cod. Be careful not to overprocess the cod in step 2. If you find that the bread crumbs are browning too quickly in step 3, reduce the heat.

½

cup mayonnaise

2

tablespoons lemon juice

1

garlic clove, minced

¼

cup chopped fresh basil

Salt and pepper

1½

cups panko bread crumbs

1

pound skinless cod fillets, cut into 1-inch pieces

1

large egg, lightly beaten

2

scallions, chopped fine

¼

cup olive oil

1. Process mayonnaise, lemon juice, garlic, and basil in food processor until smooth and pale green, about 20 seconds; transfer to bowl and season with salt and pepper to taste. Spread ¾ cup panko in shallow dish.

2. Working in 2 batches, pulse cod in food processor until some is finely minced and some is coarsely chopped, about 3 pulses; transfer to large bowl. Gently fold in remaining ¾ cup panko, egg, scallions, 3 tablespoons garlic-basil aïoli, ½ teaspoon salt, and ¼ teaspoon pepper. Form cod mixture into four 3½-inch patties. Dredge patties in panko, pressing gently to adhere.

3. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Lay patties in skillet and cook until golden on both sides, about 3 minutes per side. Serve with remaining aïoli.