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Post by April B. on Jan 31, 2003 8:20:14 GMT -6
Fish Cakes with Chipotle Cream
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
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: 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
Combine all ingredients in a small bowl. Sauteed Peppers and Onions: 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
In a large skillet, heat the olive oil and saute the vegetables until tender.
Serve with a Mixed Green Salad with a olive oil and vinegar dressing
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