Gluten-Free CodfIsh Cakes
Prep time: 
Total time: 
Serves: 2-4 people, depending if main course or appetizer
This codfish cakes are super moist with a crusty outside. With no fillers, you certainly get cod in every bite. Dip in cocktail sauce, tartar sauce, or eat them jus ton their own!
  • 1.5 pounds cod
  • 1 large shallot minced
  • 2 garlic cloves minced
  • 1 egg beaten
  • 2 tablespoons flat leaf parsley minced
  • 1.5 tablespoons almond flour
  • ¼ cup brown rice flour
  • 1 teaspoon Old Bay seasoning
  • 0.5 teaspoon salt
  • salt and pepper to taste
  • 1 tablespoon olive oil
  1. Preheat oven to 400 degrees F.
  2. Season cod with salt and pepper. Once oven is preheated, cook cod for about 8bminutes or until opaque and flakey.
  3. Allow cod to cool and then flake into large bowl.
  4. Add shallot, garlic, egg, parsley, old bay, salt, almond flour to bowl with cod. Stir to combine. (At this point you may want to cook a small tester and adjust seasoning as needed.)
  5. Shape mixture into cakes. Heat olive oil in large pan.
  6. Roll cakes in brown rice flour, add to hot olive oil and cook until brown on all sides - a few minutes each side.

You can make the cakes any size you want. I like smaller cakes and usually make them about golf ball size.

Recipe by Erin Dishes Nutrition at