Greek Cod Cakes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 cups 2% reduced-fat milk

1 pound cod fillets, cut into 2-inch pieces

1/2 cup panko (japanese breadcrumbs), divided

2 tablespoons minced fresh flat-leaf parsley

1 tablespoon grated onion

1 1/4 teaspoons grated lemon rind

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

1 garlic clove, minced

2 tablespoons fresh lemon juice, divided

2 tablespoons olive oil, divided

1/4 cup canola mayonnaise

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh dill

1 teaspoon dijon mustard

1 teaspoon fresh lemon juice

1/2 teaspoon minced fresh garlic

1/4 teaspoon freshly ground black pepper

Directions:

1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.
3. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.

By RecipeOfHealth.com