Potato Cod Cakes with Dijon Tartar Sauce

Ingredients

• Sauce:
• 1/2 cup fat-free mayonnaise
• 3 tablespoons finely chopped onion
• 3 tablespoons sweet pickle relish
• 2 teaspoons fresh lemon juice
• 4 teaspoons Dijon mustard
• Cakes:
• 1 cup cubed peeled baking potato
• 1 1/2 cups panko breadcrumbs
• 1/2 cup thinly sliced green onions
• 1/3 cup finely chopped red bell pepper
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 1/2 pounds cod fillets, cooked
• 1 garlic clove, minced
• 2 tablespoons vegetable oil, divided
• Cooking spray
• Garnish:
• Flat-leaf parsley sprigs (optional)

Preparation

1. Preheat oven to 350°.
2. To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.
3. Place potato in a large glass bowl; cover with plastic wrap. Microwave at high 5 minutes or until tender. Mash potato with a potato masher; cool.
4. Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.
5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side. Place cakes on a baking sheet coated with cooking spray. Repeat procedure with remaining oil and cakes.
6. Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.