Thursday, August 29, 2013

Cod Cakes with Tartar Sauce



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
Cod Cakes with Tatar Sauce
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

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