Cod Cakes with Tartar Sauce

These are made with the Roasted Tomato Mashed Potatoes found on our web-site

Makes 4 servings

INGREDIENTS:

• ½ cup fat-free mayonnaise
• 3 tablespoons sweet pickle relish
• 2 tablespoons finely chopped shallots
• ¼ teaspoon black pepper
• 1 lb. skinless cod fillets
• 2 cups leftover Roasted Tomato Mashed Potatoes (or plain mashed potatoes)
• 1 egg white, slightly beaten
• ½ cup chopped green onion
• 3 tablespoons chopped parsley
• 4 teaspoons olive oil, divided

DIRECTIONS

1. For tartar sauce, in small bowl, combine mayonnaise, relish, shallots and pepper.  Cover and refrigerate until ready to use.
2. Fill a large skillet 2/3 full of water.  Over medium-high heat, heat water to boiling.  Add the cod fillets; reduce heat to medium and simmer, turning fillets occasionally, until fish flakes easily with a fork, about 8 to 10 minutes.  Remove fish with slotted spoon and drain well.  Transfer to a large bowl and break into smaller pieces.  Add the Roasted Tomato Mashed Potatoes, egg white, green onion and parsley.  Mix well.
3. Divide mixture into 8 portions.  Pat each portion to a ½-inch thick patty.
4. Preheat oven to 400°.  Coat a large baking sheet with cooking spray.
5. In a large nonstick skillet over medium-high heat, heat 2 teaspoons of the oil.  Add 4 of the patties and cook until lightly golden, about 3 minutes per side.  Transfer to the prepared baking sheet.  Heat the remaining 2 teaspoons oil.  Repeat with remaining 4 patties.  Bake patties until heated through, about 10 minutes.  Serve with tartar sauce.

Nutritional Analysis per serving:  278 calories, 22 g protein, 26 g carbohydrates, 10 g fat, 3 g unsaturated fat (32% of calories from fat), 55 mg cholesterol, 2 g fiber, 577 mg sodium.

Washington State Potato Commission