If there's any fish leftover from last night's bbq, then you're in for a treat tonight. Although these fish cakes are typically made with the mellower cod, they'll taste just as great with saffron sea bass. You can even alter the flavoring to suit your liking. For a quick and easy delicious meal, one that will be great in your repertoire, read more
1/3 cup mayonnaise
1 tablespoon lime juice
1 1/2 pounds cooked cod
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoons olive oil
- Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
- Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of wax paper.
- Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with chipotle cream.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 473(1% from fat); FAT 28g (sat 4g); PROTEIN 43mg; CHOLESTEROL 157mg; CALCIUM 58mg; SODIUM 671mg; FIBER 2g; CARBOHYDRATE 11g; IRON 2mg