This recipe makes only 4 servings, so I typically double it.
Ingredients:
12 oz cod or salmon fillets
1 egg
4 tbs mayonnaise, divided
½ c panko breadcrumbs (whole wheat if possible)
3 sliced green onions
3 tbs olive oil
¼ sour cream
1 tbs chopped cilantro
1 chipotle in adobo sauce, finely chopped
½ lime
- Cook fish either by baking at 350C for 12 to 15 minutes (salt and pepper the fillets) or by poaching in boiling water for approximately 7 minutes.
- Allow fish to cool. Using a fork, break fish into flakes while removing any skin and bones.
- In a bowl, combine fish, egg, 2 tablespoons of mayo, green onions and panko. Season with salt and pepper if desired. Optional- I sometimes add chopped red bell peppers (roasted or fresh) and pecan chips to fish mixture.
- Form into 4 large patties.
- In a large nonstick frying pan, heat olive oil over medium high heat. Cook patties 5 minutes per side or until golden brown.
- For the tartar sauce, mix sour cream, 2 tablespoons mayo, cilantro, 1 well chopped adobo pepper and juice of one half lime. Mix well and serve with cakes.
