Wednesday, January 18, 2012

Greek Cod Cakes



serves 8 ( 2 cod cakes and 1 T. sauce = 7 points+)

  • 4 c. 2% milk
  • 2 lbs. cod filets, cut into 2" pieces
  • 1 c. Panko Japanese bread crumbs, divided
  • 2 tsp. dried parsley
  • 2 T. grated onion
  • 2-½ tsp. grated lemon rind
  • 1-½ tsp. salt
  • 1 tsp. pepper
  • 3 eggs, lightly beaten
  • 2 garlic cloves, minced
  • ¼ c. fresh lemon juice, divided
  • ¼ c. olive oil, divided


Sauce:

  • ½ c. light mayonnaise
  • 1 tsp. dried parsley
  • ½ tsp. dried dill
  • 2 tsp. Dijon mustard
  • 2 tsp. lemon juice
  • ¼ tsp. garlic powder
  • ½ tsp. pepper


Bring milk to a simmer over medium heat in a large saucepan. Add fish; cover and cook 5 minutes or until fish flakes easily. Drain well.
Combine fish, ½ c. Panko and next seven ingredients (through garlic). Stir in 2 T. juice.
Divide fish into 16 equal patties about ½ inch thick. Dredge in remaining ½ c. Panko.
Heat 1 T. olive oil in a nonstick skillet. Add 4 patties to the pan and cook for 4 minutes per side or until golden. Remove from pan and drain on paper towels. Repeat 3 more times with remaining olive oil and patties. Drizzle with remaining lemon juice.

For sauce, combine all ingredients in a small bowl. Serve with patties.

adapted from "Cooking Light"

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