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Fish Cakes With Chipotle Cream

Fish Cakes
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2002

Nutritional Information

  • Per Serving
  • Calories 407Calories From Fat 250
  • Fat 28g
  • Sat Fat 4g
  • Cholesterol 124mg
  • Sodium 675mg
  • Protein 32g
  • Carbohydrate 9g
  • Sugar 1g
  • Fiber 2g
  • Iron 1mg
  • Calcium 66mg
What does this mean? See Nutrition 101 .

Quick Tip

Yellow, red, and green bell peppers
Make it a meal: Serve the fish cakes with 1 red, 1 yellow, and 1 green bell pepper and 1/2 onion, thinly sliced and sautéed in olive oil and garlic.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.