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. 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. 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. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.
Yield: 4 servings (serving size: 2 cakes and 1 Tbsp sauce)
Note: may take more egg/panko/breadcrumbs to get sticky enough to make into cakes
Nutritional Information
- Calories: 266
- Fat: 14.4g
- Protein: 24.3g
- Carbohydrate: 7.7g
- Fiber: 0.6g