Prep 20 mins
Cook 40 mins
Very tasty and relatively low fat fishcakes via Mark Bittman. These are a tad spicy and are great served on greens or a bun with a mayonaise of your choice, sliced onion and cucumber and a fruit salsa. They can be made in a counter top grill like a George Forman, adjusting cooking time for the fact that both sides are cooked at once.
- 1 (1/2 lb) baking potato
- 1 1⁄2 lbs cod fish fillets (or other white fish)
- 1 tablespoon fresh ginger, peeled and minced
- 1⁄2 cup fresh cilantro, minced (plus more for garnish)
- 1 small hot red chili pepper, minced (or 1/4 teaspoon cayenne)
- salt & freshly ground black pepper
- 2 tablespoons peanut oil
- 1 lime, cut in wedges
- Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
- Place the fish in a skillet which can be covered and cover the fish with salted water.
- Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
- Transfer the fish via slotted spoon to a bowl.
- Peel the cooked potato and add it to the fish and mash the two together.
- Preheat the broiler.
- Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
- Shape into 8 equal burger-shaped patties.
- Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
- Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
- Serve hot garnished with lime wedges and additional cilantro.
Pretty darn good. Not bland, as I was expecting it to be.
Firstly, there aren't extra calories in this recipe. All the ingredients are fresh, and the preparation is quick and easy. I mashed some of the fish and potato and left about 1/4 of it in larger pieces. The overall flavor was subtle and classy, with the minced ginger livening everything up. Outstanding!