30 min
Fish Cakes with Chipotle Cream
Recipe GLPRded836ef12ae69
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.
