Fish Cakes With Chipotle Cream

Recipe Ingredients

1/3 cup	78ml	Mayonnaise
1		Egg
1 tablespoon	15ml	Lime juice
1 1/2 lbs	681g / 24oz	Cooked cod - skin removed
		= (reserved from Chili-Roasted Cod recipe)
2		Celery stalks - minced
1/2 teaspoon	2.5ml	Salt
3		Whole-wheat bread
3 tablespoons	45ml	Olive oil
		Chipotle Cream
1/2 cup	118ml	Light sour cream
1		Canned chipotle chili - minced
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Grated lime zest
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Salt
		Sauteed Peppers and Onions
2 tablespoons	30ml	Olive oil
3		Celery stalks - cut thin slivers
1 1/2		Red peppers - cut thin slivers
1 1/2		Green peppers - cut thin slivers
1/2		Onion - cut thin slivers
		Chopped cilantro - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mixed Green Salad
1		Bag store-bought mixed salad greens - (10
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	White wine vinegar
		Salt - to taste

Recipe Instructions

Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.

Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.

Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.

Chipotle Cream: Combine all ingredients in a small bowl.

Sauteed Peppers and Onions: In a large skillet, heat the olive oil and saute the vegetables until tender.

Mixed Green Salad: Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B49) - from the TV FOOD NETWORK

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