Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce Recipe

Name: Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce:; 1/3 cup fat-free sour cream; 1/3 cup reduced-fat mayonnaise; 1 tablespoon sweet pickle relish; 2 teaspoons drained capers, chopped; 1 to 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce; Cakes:; 2 cups coarsely chopped green bell pepper; 1 3/4 cups coarsely chopped red bell pepper; 1/3 cup chopped fresh cilantro; 3 garlic cloves, chopped; 1 medium onion, quartered; Cooking spray; 3 (1-ounce) slices white bread; 1 1/2 pounds cleaned red snapper, divided; 1 3/4 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon grated orange rind; 2 egg whites; 4 teaspoons olive oil, divided

Servings: persons

Sauce:
1/3 cup fat-free sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons drained capers, chopped
1 to 1 1/2 teaspoons finely chopped chipotle chile, canned in adobo sauce
Cakes:
2 cups coarsely chopped green bell pepper
1 3/4 cups coarsely chopped red bell pepper
1/3 cup chopped fresh cilantro
3 garlic cloves, chopped
1 medium onion, quartered
Cooking spray
3 (1-ounce) slices white bread
1 1/2 pounds cleaned red snapper, divided
1 3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated orange rind
2 egg whites
4 teaspoons olive oil, divided

1
To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
2
Preheat oven to 400u00b0.
3
To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper mixture; saute 5 minutes or until vegetables are tender. Remove from heat; cool completely. Wipe pan clean with a paper towel.
4
Place bread in food processor; process until coarse crumbs measure 1 cup. Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl. Chop remaining 1/2 pound fish; place in food processor. Pulse until finely minced; add to chopped fish. Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.
5
Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 teaspoon oil in pan over medium-high heat. Add 6 patties; cook 2 1/2 minutes on each side or until browned. Transfer patties to a baking sheet coated with cooking spray. Repeat process 3 times with remaining oil and patties. Bake at 400u00b0 for 10 minutes or until cooked through. Serve with sauce.

485

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 20 ingredients. The key ingredients include: Sauce:, 1/3 cup fat-free sour cream, 1/3 cup reduced-fat mayonnaise, 1 tablespoon sweet pickle relish, and more.

Yes, Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce 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.

Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

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