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Fish Cakes With Chipotle Cream

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

Ingredients

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.
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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