Mini Codfish Cakes
These are a wonderful appetizer, served with tartar sauce or Aioli.
INGREDIENTS | MAKES 12 SMALL CODFISH CAKES
- Juice of ½ lemon
- ½ cup water
- 1 pound boneless, skinless fillet of cod
- 1 egg
- 3 slices good white bread
- 1 teaspoon dill weed
- ½ cup mayonnaise
- Salt and pepper to taste
- ½ cup fine white bread crumbs
- ½″ light oil, such as canola, in frying pan
Bring lemon juice and water to boil, then add fish and boil until it flakes, about 8 minutes. Drain and cool.
Put the fish, egg, bread, dill, mayonnaise, salt, and pepper in the food processor or blender and pulse until coarsely mixed. Turn out onto waxed paper.
Form into small cakes and sprinkle with bread crumbs.
Heat oil to 350ºF and fry cakes until well browned. Serve hot or warm.
TIP: Substitute low-fat mayonnaise for regular mayonnaise.
PER SERVING: Calories: 303 | GI: Low | Carbohydrates: 6g | Protein: 10g | Fat: 27g
