Crispy Jalapeño-Lime Fish Cakes

2 - 3
PersonalPoints™ per serving
Total Time
22 min
Prep
10 min
Cook
12 min
Serves
6
Difficulty
Easy
Serve with salsa and a quirt of fresh lime juice.

Ingredients

Uncooked Atlantic cod

16 oz, skinless, coarsely chopped

Uncooked onion(s)

1 small, grated and squeezed dry

Garlic clove(s)

1 large clove(s), crushed through garlic press

Jalapeño pepper(s)

1 small, seeded and minced

Cilantro

¼ cup(s), chopped

Fresh lime juice

1 Tbsp

Table salt

¾ tsp

Dried plain breadcrumbs

½ cup(s)

Dried plain breadcrumbs

2 Tbsp

Egg(s)

1 large egg(s), lightly beaten

Canola oil

2 tsp

Fresh lime(s)

1 item(s), cut into 6 wedges

Instructions

  1. Stir together cod, onion, garlic, jalapeño, cilantro, lime juice, and salt in large bowl. Add ½ cup bread crumbs and egg, stirring until well mixed.
  2. With damp hands, shape cod mixture into 6 (½-inch-thick) cakes. Sprinkle patties on both sides with remaining 2 tablespoons bread crumbs.
  3. Heat oil in large nonstick skillet over medium heat. Add cakes to skillet and cook, turning once, until crispy, about 6 minutes. Serve with lime wedges.
  4. Serving size: 1 fish cake