Fish Cakes with Chipotle Cream

Name: Fish Cakes with Chipotle Cream
Total time: 30 min
Ingredients: 1 1/3 cup mayonnaise; 1 egg; 1 tablespoon lime juice; 1½ pounds cooked cod; 2 celery stalks, minced; ½ teaspoon salt; 3 whole-wheat bread slices; 3 tablespoons olive oil for cooking; ½ cup light sour cream; 1 canned chipotle chili pepper, minced; 2 tablespoons lime juice for cream; ½ teaspoon grated lime zest; ½ teaspoon sugar; ¼ teaspoon salt for cream; 2 tablespoons olive oil for sautéing vegetables; 3 celery stalks, sliced thin; 1½ red bell peppers, sliced thin; 1½ green bell peppers, sliced thin; ½ onion, sliced thin; fresh cilantro, chopped; salt and pepper to taste; 10 ounce bag mixed salad greens; ¼ cup olive oil for dressing; 2 tablespoons white wine vinegar

Recipe GLPRded836ef12ae69

Appetizer

30 min

Stovetop

SNAP eligible

Pan-fried fish cakes made with flaked cod, fresh celery, and breadcrumbs, served alongside a tangy chipotle cream sauce, sautéed peppers and onions, and a fresh mixed green salad. A light, flavorful seafood main course that comes together in under an hour.

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Ingredients

1 1/3 cup mayonnaise

1 egg

1 tablespoon lime juice

1½ pounds cooked cod

2 celery stalks, minced

½ teaspoon salt

3 whole-wheat bread slices

3 tablespoons olive oil for cooking

½ cup light sour cream

1 canned chipotle chili pepper, minced

2 tablespoons lime juice for cream

½ teaspoon grated lime zest

½ teaspoon sugar

¼ teaspoon salt for cream

2 tablespoons olive oil for sautéing vegetables

3 celery stalks, sliced thin

1½ red bell peppers, sliced thin

1½ green bell peppers, sliced thin

½ onion, sliced thin

fresh cilantro, chopped

salt and pepper to taste

10 ounce bag mixed salad greens

¼ cup olive oil for dressing

2 tablespoons white wine vinegar

Directions

In a large mixing bowl, whisk together the mayonnaise, egg, and 1 tablespoon lime juice until well combined. Break the cooked cod into small flakes, removing any remaining skin or bones, and add to the bowl. Fold in the minced celery and 1/2 teaspoon salt until the mixture is evenly distributed. Set aside.
Pulse the whole-wheat bread slices in a food processor until they form fine, uniform crumbs. Spread the breadcrumbs on a sheet of waxed paper.
Using your hands or a shallow measuring cup, form the cod mixture into 8 equal patties, each about 3 inches wide and 1 inch thick. Gently press each patty into the breadcrumbs, then carefully flip using a wide spatula to coat both sides evenly.
Heat 3 tablespoons of olive oil in a large, heavy skillet over medium heat until shimmering. Carefully place 4 fish cakes into the oil and cook for 4 to 5 minutes on the first side until the breadcrumb crust is golden brown. Using a spatula, gently flip each cake and cook for another 4 to 5 minutes until the second side is golden. Transfer to a plate lined with paper towels. Repeat with the remaining 4 fish cakes, adding more oil as needed. Keep warm.
While the fish cakes cook, prepare the chipotle cream: In a small bowl, combine the light sour cream, minced canned chipotle pepper, 2 tablespoons lime juice, lime zest, sugar, and 1/4 teaspoon salt. Stir until smooth and well blended. Set aside.
In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced celery, red bell peppers, green bell peppers, and sliced onion. Sauté, stirring occasionally, for 6 to 8 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste, then stir in the chopped fresh cilantro. Transfer to a serving dish.
Place the mixed salad greens in a large bowl. Drizzle with 1/4 cup olive oil and 2 tablespoons white wine vinegar. Toss gently to coat, then season with salt to taste.
Serve the warm fish cakes on individual plates or a platter alongside spoonfuls of the chipotle cream, the sautéed vegetable mixture, and the fresh green salad.

Comments

Grocery List Plus Editorial Staff4.25

Cod and the supporting vegetables are readily available at any Charlotte grocer, and a batch of fish cakes costs around $12–14 for four servings, making it reasonable for a weeknight. The stated 30 minutes glosses over the prep work—mincing celery, peppers, onion, and cilantro, plus forming and frying the cakes—realistically takes 40 minutes, though frying itself is hands-on. The cakes reheat decently in a warm oven, but the cream is best served fresh, so this is partly a same-night dish. Budget an extra stop at Harris Teeter or Kroger if you need fresh chipotle peppers in adobo sauce; most standard locations stock them, but it's worth confirming to avoid a second errand.