Codfish Cakes with Tomato-Corn Salsa

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Category : Fish And Sea Food

Recipe : Codfish Cakes with Tomato-Corn Salsa

Makes 4 servings

2 medium tomatoes, seeded and diced
1 cup cooked corn kernels
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons chopped deveined seeded jalapeno pepper (wear gloves to prevent
irritation)
10 ounces all-purpose potatoes, pared and cut into 1/2" pieces
10 ounces cod fillets, cut into 1" pieces
1/2 cup chopped onion
1/2 teaspoon salt
Pinch freshly ground black pepper
1 tablespoon + 1 teaspoon all-purpose flour
1 tablespoon + 1 teaspoon vegetable oil

To prepare salsa, in small bowl, combine tomatoes, corn, cilantro, juice and
jalapeno pepper; refrigerate, covered, until chilled.
To prepare codfish cakes, place potatoes into medium saucepan; add water to
cover. Bring liquid to a boil; reduce heat to low. Simmer 10-15 minutes, until
potatoes are tender. Drain, discarding liquid; set aside.
In food processor, combine cod, onion, salt, pepper and cooked potatoes; puree
until smooth. Transfer fish mixture to medium bowl; refrigerate, covered, 1 hour,
until firm enough to hold its shape. Form mixture into eight 2 1/2" patties.
Place flour onto sheet of wax paper or paper plate; one at a time, press each
patty into flour, turning to coat.
In large nonstick skillet, heat oil; add patties. Cook over medium-high heat,
turning once, 6-8 minutes, until golden brown and cooked through. Serve codfish
cakes with chilled salsa.

SERVING (2 CODFISH CAKES, 1/2 CUP SALSA) PROVIDES: 1 Fat, 1 1/2
Vegetables, 1 Protein, 1 Bread, 10 Optional Calories.

PER SERVING: 234 Calories, 6 g Total Fat, 1 g Saturated Fat, 30 mg Cholesterol, 331
mg Sodium, 31 g Total Carbohydrate, 4 g Dietary Fiber, 17 g Protein, 28 mg Calcium