Greek Cod Cakes

Photo: Dana Gallagher; Styling: Phillipa Braithwaite

Yield: 4 servings (serving size: 2 cakes and about 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 14.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 8.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 24.3g
  • Carbohydrate: 7.7g
  • Fiber: 0.6g
  • Cholesterol: 122mg
  • Iron: 1mg
  • Sodium: 531mg
  • Calcium: 43mg

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