Fish Cakes with Chipotle Cream

Total Time:
50 min
20 min
30 min

4 servings

  • 1/3 cup mayonnaise
  • 1 egg
  • 1 tablespoon lime juice
  • 1 1/2 pounds cooked cod, reserved from Day 1, skin removed
  • 2 celery stalks, minced
  • 1/2 teaspoon salt
  • 3 slices whole-wheat bread
  • 3 tablespoon olive oil
  • Chipotle Cream, recipe follows
  • Sauteed Peppers and Onions, recipe follows
  • Mixed Green Salad, recipe follows
  • Chipotle Cream:
  • 1/2 cup light sour cream
  • 1 canned chipotle chili, minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon grated lime zest
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • Sauteed Peppers and Onions:
  • 2 tablespoons olive oil
  • 3 stalks celery, cut into thin slivers
  • 1 1/2 red peppers, cut into thin slivers
  • 1 1/2 green peppers, cut into thin slivers
  • 1/2 onion, cut into thin slivers
  • Chopped cilantro
  • Salt and pepper
  • Mixed Green Salad:
  • 1 (10-ounce) bag store bought mixed salad greens
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • Salt

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 waxed paper.

Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, 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 the chipotle cream.

Chipotle Cream:

Combine all ingredients in a small bowl.

Sauteed Peppers and Onions:

In a large skillet, heat the olive oil and saute the vegetables until tender.

Mixed Green Salad:

Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

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