Fried Cod Fish Cakes

Fried up croquetas de papa con amaranto the other day. Still had loads of potatoes left over. Decided to indulge in fried stuff and sriracha for lunch. Wheeeee.

Not chicken wings. I still hate the taste of chicken. The man decided to fry up cod fish cakes. YAY. Had stale focaccia in the fridge. Blended them into breadcrumbs. Made mash, sliced up peppers, onions, garlic, mashed potatoes and the sorts. Once the cod fish fillets were pan-fried and meat poked, it was time to put them into little blobs and sprinkle panko crumbs over.

By the way, you know Thai sriracha and Cambodian sriracha, and the Vietnamese version produced by the embattled Huy Fong Foods in Irwindale, California all taste different, right? I like the Thai version which is slightly heavier on the garlic and more balanced than the sharp one produced by the American palate-geared Huy Fong Foods. Still, within Thai sriracha, the brands produce starkly different flavors due to the ratio of the ingredients used.

Ahhh. The cod fish cakes weren't just a snack for me. They were a full meal. Carbs optional. There were plenty of blobs that hadn't been fried up. Stashed them in the fridge for the next day or something. And what did I know, girlfriends and a little girl came over that evening and we finished it for dinner, along with vegetables, miso soup and a tiny pomfret.