FISH CAKES WITH CHIPOTLE CREAM
Steps:
- Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
- Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
- Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
- Combine all ingredients in a small bowl.
- In a large skillet, heat the olive oil and saute the vegetables until tender.
- Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.
SPICY COD CAKES WITH CHIPOTLE SAUCE
While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.
Provided by Sandi From CA
Categories Weeknight
Time 35m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
- Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
- In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
- For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.
Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4
SPICY MEATLOAF WITH CHIPOTLE SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine chipotles, tomatoes, garlic and water in medium saucepan. Season with salt and pepper. Bring to boil. Reduce heat and simmer until reduced by 1/3, about 20 minutes. Cool. Transfer to processor. Puree until smooth. Strain.
- Heat oil in heavy large skillet over medium high heat. Add onion and celery and saute until tender, about 10 minutes. Add cumin and nutmeg and stir 1 minute. Remove from heat. Transfer to large bowl. Cool.
- Preheat oven to 375 degrees F. Add beef, pork, bread crumbs and salt to onion mixture. Add 1/2 cup chipotle sauce. Mix until well blended. Add eggs and mix well. Press mixture into 9x5-inch loaf pan. Brush top with some of remaining chipotle sauce. Bake meatloaf until thermometer inserted into thickest part registers 160 degrees F, about 1 hour. Transfer to rack. Cool slightly. Drain off any oil. Turn meatloaf out onto platter. Serve with remaining salsa.
COD CAKES WITH DIJON TARTAR SAUCE
Make and share this Cod Cakes With Dijon Tartar Sauce recipe from Food.com.
Provided by chia2160
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce by mixing all the ingredients and refrigerate.
- Preheat oven to 350°F.
- Cook potato in microwave 5 minutes until tender.
- Mash and cool.
- Add remaining ingredients and shape into 12 patties.
- Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
- Spray a baking sheet with cooking spray and add cooked patties.
- Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.
Nutrition Facts : Calories 387.1, Fat 15.1, SaturatedFat 2.6, Cholesterol 124.5, Sodium 505.6, Carbohydrate 35.1, Fiber 2.6, Sugar 5.3, Protein 27.3
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
SPICY GUACAMOLE WITH CHIPOTLE
Good spicy-smoky twist to classic guacamole! Simple and easy to make. Great as a dip or on sandwiches, burgers, salads, soups, or just straight up by itself! Enjoy. To watch a video of this recipe, visit my YouTube channel, "Kingston Hannibal."
Provided by Kingston Hannibal
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
- Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 14.5 g, Fat 20.9 g, Fiber 10 g, Protein 3.1 g, SaturatedFat 3 g, Sodium 46.8 mg, Sugar 1.8 g
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