Spiced Cod & Summer Squash Cakes

Ingredients

• •1 egg
• •2 clove garlic, finely chopped
• •1 zucchini, grated and strained dry
• •1 oz dates, medium diced
• •1/3 cup matzo meal
• •2 oz spinach (or other baby greens)
• •1/2 tbsp sherry vinegar
• •2 cod fillets
• •1 1/2 tbsp flour
• •1/2 tbsp ras al hanout
• •1/2 tbsp sherry vinegar
• •1/4 cup mayo

Steps

1. 1Mix the **squash**, **garlic**, **dates**, **egg**, and **matzo meal** in a bowl. Let sit for five minutes to combine. Form into 6 1/4-inch thick patties. Cook over medium heat 3-4 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm.
2. 2Mix the **flour** and **ras al hanout** in a plate. Season the **cod fillets** with salt and pepper, then coat in the seasoned flour. Cook over medium heat, 3-5 minutes per side, until lightly browned and cooked through. Remove from heat and keep warm, leaving the fond in the pan.
3. 3To the pan of fond, add the **spinach**, and season with salt and pepper. Cook 30s-1m, until slightly wilted. Turn off the heat, stir in the **vinegar**.
4. 4Mix the **mayo** and **vinegar**, season with salt and pepper to taste. Serve the cod, cakes, and greens, with sauce on the side.