Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light December 2009


Credit: Dana Gallagher; Styling: Phillipa Braithwaite

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

266 calories; fat 14.4g; saturated fat 1.8g; mono fat 8.3g; poly fat 2.8g; protein 24.3g; carbohydrates 7.7g; fiber 0.6g; cholesterol 122mg; iron 1mg; sodium 531mg; calcium 43mg.