Recipe courtesy of Jane Kirby

Fish Cakes with Chipotle Cream

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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



  1. 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.
  2. Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
  3. 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:

  1. Combine all ingredients in a small bowl.

Sauteed Peppers and Onions:

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

Mixed Green Salad:

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