Fish Cakes with Chipotle Cream Recipe

Name: Fish Cakes with Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup mayonnaise; 1 egg; 1 tablespoon lime juice; 1 1/2 pounds cooked cod, reserved from Day 1, skin removed; 2 celery stalks, minced; 1/2 teaspoon salt; 3 slices whole-wheat bread; 3 tablespoon olive oil; Chipotle Cream, recipe follows; Sauteed Peppers and Onions, recipe follows; Mixed Green Salad, recipe follows; 1/2 cup light sour cream; 1 canned chipotle chili, minced; 2 tablespoons lime juice; 1/2 teaspoon grated lime zest; 1/2 teaspoon sugar; 1/4 teaspoon salt; 2 tablespoons olive oil; 3 stalks celery, cut into thin slivers; 1 1/2 red peppers, cut into thin slivers; 1 1/2 green peppers, cut into thin slivers; 1/2 onion, cut into thin slivers; Chopped cilantro; Salt and pepper; 1 (10-ounce) bag store bought mixed salad greens; 1/4 cup olive oil; 2 tablespoons white wine vinegar; Salt

Servings: persons

1/3 cup mayonnaise
1 egg
1 tablespoon lime juice
1 1/2 pounds cooked cod, reserved from Day 1, skin removed
2 celery stalks, minced
1/2 teaspoon salt
3 slices whole-wheat bread
3 tablespoon olive oil
Chipotle Cream, recipe follows
Sauteed Peppers and Onions, recipe follows
Mixed Green Salad, recipe follows
1/2 cup light sour cream
1 canned chipotle chili, minced
2 tablespoons lime juice
1/2 teaspoon grated lime zest
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil
3 stalks celery, cut into thin slivers
1 1/2 red peppers, cut into thin slivers
1 1/2 green peppers, cut into thin slivers
1/2 onion, cut into thin slivers
Chopped cilantro
Salt and pepper
1 (10-ounce) bag store bought mixed salad greens
1/4 cup olive oil
2 tablespoons white wine vinegar
Salt

1
Blend the mayonnaise, egg, and lime juice in a large mixing bowl.
2
Flake the cod into small pieces and add to the bowl.
3
Mix in the celery and salt.
4
Pulse the bread in a blender or food processor to make fine crumbs.
5
Pour the crumbs on a sheet of waxed paper.
6
Form the cod mixture into 8 patties.
7
Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly.
8
Heat the oil in a large, heavy skillet over medium heat.
9
Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully.
10
Repeat with the remaining fish cakes, adding more oil as necessary.
11
Serve with the chipotle cream.
12
Combine all ingredients in a small bowl.
13
In a large skillet, heat the olive oil and saute the vegetables until tender.
14
Dress the salad greens lightly with olive oil and vinegar.
15
Sprinkle with coarse salt, to taste.

584

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/3 cup mayonnaise, 1 egg, 1 tablespoon lime juice, 1 1/2 pounds cooked cod, reserved from Day 1, skin removed, and more.

Yes, Fish Cakes with Chipotle Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes with Chipotle Cream

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