Chile and cilantro – flavored codfish cakes
1
Points® value
Total Time
19 min
Prep
9 min
Cook
10 min
Serves
4
Difficulty
Easy
Similar to crab cakes, there’s nothing quite like this decadent variation made with fish instead. Golden and crisp on the outside and tender and flaky on the inside, these Caribbean-inspired cakes are delightful to eat. The dry plain breadcrumbs help them hold together and gives their exterior a nice crust. Pair them with fresh salsa to use as a dipping sauce. To complete the meal and fill up on some veggies, sauté corn kernels, chopped red bell pepper, and garlic to serve as a side dish. If you have extra lime juice and cilantro on hand, stir some into the cooked vegetables to brighten their flavor.
Ingredients
Uncooked Pacific cod
1 pound(s), skin removed
Onion
1 small, grated
Garlic
1 large clove(s), minced
Green hot chili peppers
½ oz, seeded and minced
Cilantro
¼ cup(s), fresh, chopped
Unsweetened lime juice
1 Tbsp
Table salt
1 tsp
Dried plain breadcrumbs
¼ cup(s)
Dried plain breadcrumbs
2 Tbsp
Egg
2 large egg(s), lightly beaten
Lime
1 medium, cut into wedges