Crispy Jalapeño-Lime Fish Cakes
2
Points®
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
1 small, grated and squeezed dry
Garlic
1 large clove(s), crushed through garlic press
Jalapeño pepper
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
1 large egg(s), lightly beaten
Canola oil
2 tsp
Lime
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
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