DescriptionDelicious flavors of Parmesan cheese and the crispy bite of Panko breadcrumbs packed into mini cakes with flakey cod. These delectable Fish Cake Sliders with Green Goddess Dressing will have your mouth watering for more.
Green Goddess Dressing:
- ½ cup mayonnaise
- 2 scallions
- ½ cup basil, packed
- ½ cup spinach, packed
- 1 small clove garlic
- 1 tsp salt
- 2 Tbsp parsley
- 2 tsp Worcestershire sauce
- ½ cup Greek yogurt
- 2 lb package Aqua Star Cod Fillets, thawed
- ¼ cup grated Parmesan cheese, plus 2 Tbsp
- 1 cup panko breadcrumbs, plus ½ cup
- ½ tsp salt
- ½ tsp ground black pepper
- 1 egg
- 1 scallion, minced
- 4 Tbsp vegetable oil, for cooking the fish cakes
- 12 soft slider buns (toasted optional)
InstructionsGreen Goddess Dressing Preparation Instructions:
Place all of the dressing ingredients in a blender and purée until smooth. Set the dressing aside.
Fish Cakes Preparation Instructions:
In a large bowl combine ¼ cup Parmesan, 1 cup panko, salt, pepper, egg, and scallions. Unpack the thawed cod fillets and press them firmly between paper towels. Extract as much water as possible. Take each fillet and shred it with your fingers or a fork, placing the shreds into the bowl with Parmesan and panko. Mix well. Press ¼ cup portions into cakes. Once cakes are formed, mix the remaining ½ cup panko and 2 Tbsp Parmesan on a small plate and press each side of the cake into the coating. Heat oil on medium heat in a large wide skillet. Place as many fish cakes in the skillet as possible, making sure not to crowd them. Cook each fish cake 2 minutes per side. Serve on slider buns with the green goddess dressing and your favorite toppings: pickles, cheese, red onion, sliced tomatoes...