Crispy Baked Cod Cakes with Sriracha Mayo

This vibrant dish brings together tender cod, a crunchy crumb coating, and spicy sriracha‑yogurt sauce for a protein‑packed dinner in under 30 minutes. The Brussels sprouts add a caramelized bite that balances the heat. It’s perfect when you need a quick, wholesome meal with minimal cleanup.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb fresh cod fillets, cut into 1‑inch pieces
• 2 egg whites
• 1/4 cup almond flour
• 2 tbsp panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• Cooking spray or a splash of olive oil, for baking
• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil, for roasting
• Seasoning: salt and pepper, to taste
• 1/2 cup plain Greek yogurt
• 1 tbsp sriracha sauce
• 1 tsp fresh lime juice
• Pinch of salt

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow dish mix the almond flour, panko breadcrumbs, smoked paprika, garlic powder, salt, and pepper.
3. Whisk the egg whites until frothy and pour them into a second dish.
4. Dip each cod piece first in the egg whites, then dredge in the breadcrumb mix, pressing to coat.
5. Place the coated cod on the prepared sheet and lightly spray or drizzle with olive oil. Bake 12‑15 minutes, flipping once, until golden and cooked through.
6. Meanwhile, toss the Brussels sprouts in olive oil, salt, and pepper. Spread on a separate sheet and roast for 10‑12 minutes until crispy on the edges.
7. In a small bowl whisk together Greek yogurt, sriracha, lime juice, and a pinch of salt for the sauce.
8. Serve each cod cake atop roasted Brussels and drizzle generously with the spicy yogurt sauce.

Chef's Note

For extra crispness, bake the cod cakes on a wire rack placed over the parchment. Finish with a quick broil for 1‑2 minutes to get a golden top without overcooking the fish.

Make-Ahead Tips

Cool the cooked cakes completely, then refrigerate in an airtight container for up to 2 days. Reheat in a toaster oven at 375°F (190°C) for 5‑7 minutes.

Substitutions

Use tilapia or cod filet for fish variations; swap egg whites for an equal amount of silken tofu or mashed chickpeas when vegan. Replace almond flour with oat or cornmeal if gluten-free is needed.