Moroccan Cod Patties with Cilantro and Lemon – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Soak the cod in water for 24 hours, changing the water every 6 hours. Remove the skin and bones and mash the fish.

   Bowl
2. 2
   Mix the cod with the onion, garlic, parsley, cilantro, egg, gluten-free flour blend, cumin, paprika, lemon juice and black pepper until evenly combined.
3. 3
   With wet hands, shape patties the size of Egg, and press each one lightly into a round.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 4
   Heat the deep skillet over medium-high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Fry the meatballs about 4 minutes per side, until they turn golden.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 6
   Transfer to paper towels.

   Paper towels
4. 7
   Serve with lemon.