Greek Cod Cakes

Greek Cod Cakes Recipe
Photo: Dana Gallagher; Styling: Phillipa Braithwaite

Yield:

4 servings (serving size: 2 cakes and about 1 tablespoon sauce)

Recipe from

Cooking Light

Recipe Time

Total: 42 Minutes

Nutritional Information

Calories 266
Fat 14.4 g
Satfat 1.8 g
Monofat 8.3 g
Polyfat 2.8 g
Protein 24.3 g
Carbohydrate 7.7 g
Fiber 0.6 g
Cholesterol 122 mg
Iron 1 mg
Sodium 531 mg
Calcium 43 mg

Ingredients

Cakes:
2 cups 2% reduced-fat milk
1 pound cod fillets, cut into 2-inch pieces
1/2 cup panko (Japanese breadcrumbs), divided
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon grated onion
1 1/4 teaspoons grated lemon rind
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 garlic clove, minced
2 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
Sauce:
1/4 cup canola mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon freshly ground black pepper

Preparation

1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.

2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.

3. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.

Note:

Joan Nathan,

December 2009
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