For the dipping sauce:
¾ cup Greek yogurt
2 tsp. fresh lemon juice
1 tsp. honey
1 tsp. fresh thyme, minced
2 tsp. lavender (reserve ½ teaspoon)
2 tsp. honey powder (reserve ½ teaspoon)
For the Cod Cakes:
½ lb. Saltfish, prepared and shredded
1½ sweet potatoes (approx. 1 cup)
10 oz. bag frozen quinoa and kale (substitute ½ cup cooked quinoa, 1 cup fresh kale, softened)
½ cup frozen peas
½ cup coconut oil, reserve 1 Tbsp.
1/3 cup onions, minced
2 gloves fresh garlic, minced
2 medium jalapeño peppers, seeded, diced
1 cup goat cheese
2 tsp. fresh thyme, chopped
1 tsp. smoked black pepper
1 tsp. smoked salt
1 Tbsp. Half and Half
2 slices of lemon for garnish
Preheat oven to 400°F.
In a small bowl, mix Greek yogurt, 3 tsp. lavender and honey powder mixed, lemon juice, and thyme. Cover and place in fridge until ready to serve.
Pierce potatoes with a fork and microwave for 4- 5 minutes or until softened. Turn over half way through cooking. Remove skins when cool.
Microwave the quinoa and kale according to package directions, set aside to cool. Do the same with the peas.
In a medium skillet, add 1 Tbsp. of oil and cook the onions, garlic, and peppers over medium heat, until softened approximately 5 minutes.
Place the sauté mixture in food processor and add potatoes, quinoa, kale, peas, goat cheese, thyme, black pepper, salt, reserved powder, and half & half. Pulsate 8-10 times. Add additional seasoning to taste if needed. . Add the eggs and pulsate until well blended then add the fish and gently pulsate. Add the eggs and pulsate until well blended then add the fish and gently pulsate.
Remove 1/3 cup of the mixture at a time, shape into patties, and fry in hot oil on each side until dark golden brown (approx. 8 minutes.) Bake for 10 minutes on a parchment lined cookie sheet. Serve with yogurt dipping sauce and garnish with lemons. Note: For a lighter cake, skip the pan frying, refrigerate for 30 minutes to set, and then bake at 400⁰F.
Makes 12 cakes.