Fish Cakes With Chipotle Cream

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Photo by Dasha Wright
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 407 calories
    • Calories 250 calories from fat
    • Fat 28 g
    • Sat Fat 4 g
    • Cholesterol 124 mg
    • Sodium 675 mg
    • Protein 32 g
    • Carbohydrate 9 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 66 mg
  • April 2002

Ingredients

  1. Check 1 1/2pounds cod fillet
  2. Check 1/2teaspoon chili powder
  3. Check 1/2teaspoon dried oregano
  4. Check kosher salt
  5. Check 3 slices whole-wheat bread
  6. Check 1/3cup mayonnaise
  7. Check 1 egg
  8. Check 3tablespoons lime juice and 1/2 teaspoon grated zest
  9. Check 2 celery stalks, finely chopped
  10. Check 3tablespoons olive oil
  11. Check 1/2cup light sour cream
  12. Check 1 canned chipotle chili, finely chopped
  13. Check 1/2teaspoon sugar

Directions

  1. Heat oven to 450° F. Place the cod on a baking sheet and sprinkle with the chili powder, oregano, and ½ teaspoon salt.
  2. Bake the cod until opaque throughout, 10 to 12 minutes. Let cool. Flake into small pieces with a fork.
  3. Meanwhile, in a food processor, process the bread until fine crumbs form. Pour onto a sheet of wax paper.
  4. In a medium bowl, whisk together the mayonnaise, egg, and 1 tablespoon of the lime juice. Add the flaked cod, celery, and ¼ teaspoon salt and com-bine. Tightly pack the mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
  5. 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). Transfer to a plate and repeat with the remaining fish cakes, adding more oil as necessary.
  6. Meanwhile, combine the sour cream, chipotle, remaining 2 tablespoons lime juice, zest, sugar, and ¼ teaspoon salt. Serve with the fish cakes.