Lunch / Dinner
Fish Cakes with Herbed Mayo
When you’re craving a seafood dinner but want something other than a fillet, turn to these cakes that are packed with fresh flavor. Not to be confused with crab cakes, these fish cakes make use of the lean cod fish. A seaside special, these cakes are restaurant–worthy fare right from your own kitchen. For best quality, buy fresh fish from your local fishmonger.
Cod is a firm, lean, whitefleshed fish that comes from the Pacific and North Atlantic and can weigh up to 100 pounds. Available year-round, cod can be prepared any number of ways, making it a very popular variety of fish.
Ingredients
FOR THE HERBED MAYO, PURÉE:
FOR THE FISH CAKES, PULSE:
Instructions
For the herbed mayo, purée mayonnaise, dill, parsley, lemon juice, and garlic in a food processor; season with salt and pepper.
For the fish cakes, pulse cod, butter beans, egg white, dill, parsley, scallion, jalapeño, Dijon, zest, salt, and pepper in same food processor to mince.
Form fish mixture into four patties, then coat with panko on all sides.
Heat oil in a nonstick skillet over medium-high. Add patties and sauté until golden, 2–3 minutes per side. Transfer patties to a paper-towel-lined plate. Serve Fish Cakes with herbed mayo.
Use butter beans in the fish mixture to help bind the ingredients and hold the shape of the cakes.
Pulse fish mixture in a food processor until minced. It should still have texture, not be a paste.
To easily and cleanly coat the fish cakes, place panko bread crumbs in a pie plate.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 566
% Daily Value*
Total Fat 44g 67%
Saturated Fat 6g 30%
Cholesterol 62mg 20%
Sodium 1110mg 46%
Carbs 18g 6%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.