- 1 lb cod fillet
- 1 scallion, minced
- 1 tbsp pimento, minced
- 2/3 cup panko
- 1 tsp dijon
- 1 tsp worcestershire sauce
- mayonnaise
- 1/2 tsp paprika
- 1/2 tsp salt
- sambal oelek
- tartar sauce
- Preheat the oven to 375 F.
- Combine 1/4 cup mayonnaise with 1 tsp sambal oelek. Chill.
- Place the fillet on a baking sheet and bake for 10 to 15 minutes, until flaky.
- Cool and flake into small pieces. Preheat the oven to 450 F.
- Mix together in a large bowl, the flaked cod, scallion, pimento, 1 tbsp panko, dijon, worcestershire sauce, 3 tbsp mayonnaise, and 1/4 tsp salt. Form into 4 flat cakes.
- Combine in a dish, the remaining panko, the paprika, and 1/4 tsp salt.
- Coat the cakes with the panko mixture and then set them on a greased baking sheet.
- Bake the cakes for about 10 to 15 minutes, or until golden.
- Serve with the tartar sauce and the chilli mayo.