Chile and cilantro – flavored codfish cakes

1 - 4
PersonalPoints™ per serving
Total Time
19 min
9 min
10 min
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.


Uncooked Pacific cod

1 pound(s), skin removed

Uncooked onion(s)

1 small, grated

Garlic clove(s)

1 large clove(s), minced

Green hot chile pepper(s)

½ oz, seeded and minced


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


2 large egg(s), lightly beaten

Fresh lime(s)

1 medium, cut into wedges


  1. Using a large knife or a food processor, chop the cod. Mix together the cod, onion, garlic, chili pepper, cilantro, lime juice, and salt in a large bowl. Add 1/4 cup of the bread crumbs and the eggs, stirring until mixed.
  2. With damp hands, shape the cod mixture into 12 (1/2-inch-thick) patties. Sprinkle the patties on both sides with the remaining 2 tablespoons bread crumbs.
  3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the patties to the skillet and cook until cooked throughout and crispy, about 5 minutes on each side. Pile the codfish cakes on a platter. Serve with lime wedges. Yields 3 fish cakes per serving.