Greek Cod Cakes

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.