MY COD FISH “CRAB CAKES” HOWEVER, WITHOUT CRABS, SMILE!!!!

​I decided to make some crab cakes today, on the other hand, I did not have crabmeat at home. The good news to me was that I purchased fresh cod fish yesterday. So, what a sweet girl like me got to do? Make Cod “No Crabs” Cakes, SMILE!
 
Category:  Entrée  
Approx. Prep and Cook Time:   1 Hour
Approximate Cost:    $6.50 or $2.16 per serving
Difficulty Level:  Intermediate
Allergens, Other:  For Gluten Free please use GF Panko   
Servings: 3
 
Ingredients to Season the Cod: (Approximately $1.00)
1 ½ tbsp. Olive oil, 1 tbsp. granulated garlic, 1 tbsp. Sriracha, 1 tsp. Turmeric, 1 tbsp. Mediterranean herbs
 
Ingredients to make the cod cakes (Approximately $3.00)
3 Cod fish filets cut into 1” chunks, previously seasoned and process, 1 unfroze sofrito disk,
¼ to ½ c. Panko, 1 tsp. Olive, ½ to 1 tsp. water.
 
Ingredients for Sides: (Approximately $2.50)
½ lb. asparagus, steamed then sautéed in 1 tsp. olive oil
1 ½ c. sliced white mushrooms, sautéed in 1 tbsp. of olive oil
1 med. size red onion, chopped med-size and sauté in 1 tsp. of olive oil
 
Directions
Season the cod, dice and refrigerate.
Steam the asparagus briefly until light green, & sauté all the sides, set aside.
Add the diced cod chunks, previously seasoned to a food processor and process with 1 unfroze sofrito disk, ¼ c. Panko, 1 tsp. Olive oil and ½ to 1 tsp. water as needed. The cakes can’t be soapy so eyeball the processor for the consistency needed, just similar to when you are making meatballs)
Make the cakes using an ice cream scoop (or your hands) and dip into ½ c. of Panko.
Fry until golden and serve with the sides.