Recipe courtesy of Jane Kirby
Fish Cakes with Chipotle Cream
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
