Spicy Cod/Salmon Cakes with Chipotle Tartar

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

1. 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.

2. Allow fish to cool. Using a fork, break fish into flakes while removing any skin and bones.

3. 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.

4. Form into 4 large patties.

5. In a large nonstick frying pan, heat olive oil over medium high heat. Cook patties 5 minutes per side or until golden brown.

6. 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.