Cod Cakes by David Doesn't Bak

Finely dice two celery stalks, a medium yellow onion and two to three cloves of garlic. Saute over medium heat in butter. Once translucent, set aside in a large bowl. Season a pound of cod with salt, pepper and paprika, or a store-bought mixture like Old Bay. Saute in butter until barely cooked through and then set aside.

Mix together 1 tablespoon each of mayonnaise and Dijon mustard, two eggs, a bit of the spice mixture you used on the fish, and salt and pepper to taste. Don’t be shy. Scrape into the bowl with the sauteed veggie mixture and then stir in one cup of panko, a handful of chopped parsley and the cod broken up into smallish pieces. Using your hands, form the patties, place on cookie sheets and refrigerate for 45 minutes to firm them up.

To finish, heat some veggie oil in a large pan over high heat and gently cook the patties until golden on both sides. Serve immediately with a lemon wedge.