Preparation

• 1 Cod Cakes: Heat 1 Tablespoon oil in a large sauté pan over medium heat.2 Place fish filets in pan and cook for 3-4 minutes on one side, then flip to cook on alternate side. 3 Add onions and celery and continue cooking for 3-4, stirring occasionally and breaking up fish into smaller chunks.4 When onions and celery are just tender and fish is entirely opaque, remove from heat, transfer mixture to a large mixing bowl and refrigerate for about 30 minutes until cool. 5 When fish mixture is cool, transfer into the bowl of a food processor fit with the metal blade. Add 1 1/2 cups breadcrumbs, California Ripe Olives, mayonnaise, egg, lemon juice, parsley, salt and cayenne. 6 Pulse 3-5 times to until coarsely chopped and combined, but not pureed. Form into 8 (2.5 oz.) patties and coat with remaining breadcrumbs. 7 Heat remaining oil in a large non-stick sauté pan over medium. Place cod cakes in pan and fry on each side for 2-4 minutes until golden.
• Source:
• California Olive