serves 8 ( 2 cod cakes and 1 T. sauce = 7 points+)
- 4 c. 2% milk
- 2 lbs. cod filets, cut into 2" pieces
- 1 c. Panko Japanese bread crumbs, divided
- 2 tsp. dried parsley
- 2 T. grated onion
- 2-½ tsp. grated lemon rind
- 1-½ tsp. salt
- 1 tsp. pepper
- 3 eggs, lightly beaten
- 2 garlic cloves, minced
- ¼ c. fresh lemon juice, divided
- ¼ c. olive oil, divided
- ½ c. light mayonnaise
- 1 tsp. dried parsley
- ½ tsp. dried dill
- 2 tsp. Dijon mustard
- 2 tsp. lemon juice
- ¼ tsp. garlic powder
- ½ tsp. pepper
Bring milk to a simmer over medium heat in a large saucepan. Add fish; cover and cook 5 minutes or until fish flakes easily. Drain well.
Combine fish, ½ c. Panko and next seven ingredients (through garlic). Stir in 2 T. juice.
Divide fish into 16 equal patties about ½ inch thick. Dredge in remaining ½ c. Panko.
Heat 1 T. olive oil in a nonstick skillet. Add 4 patties to the pan and cook for 4 minutes per side or until golden. Remove from pan and drain on paper towels. Repeat 3 more times with remaining olive oil and patties. Drizzle with remaining lemon juice.
For sauce, combine all ingredients in a small bowl. Serve with patties.
adapted from "Cooking Light"