Fish Cakes

Photo: Dasha Wright Ewing
These Fish Cakes make the perfect main or side dish on busy weeknights. Add a simple salad to complete the meal.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Other: 15 Minutes

Nutritional Information

Calcium 58 mg
Calories 473
Caloriesfromfat 1 %
Carbohydrate 11 g
Cholesterol 157 mg
Fat 28 g
Fiber 2 g
Iron 2 mg
Protein 43 mg
Satfat 4 g
Sodium 671 mg

Ingredients

1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoons olive oil

Preparation

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 wax paper.

Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and 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 chipotle cream.

Note:

Jane Kirby,

May 2002