Fish Cakes with Chipotle Cream

Ingredients

1 1/2 

pounds 

cod fillet

1/2 

teaspoon 

chili powder

1/2 

teaspoon 

dried oregano

kosher salt

3 

slices whole-wheat bread

1/3 

cup 

mayonnaise

1 

egg

3 

tablespoons 

lime juice and 1/2 teaspoon grated zest

2 

celery stalks, finely chopped

3 

tablespoons 

olive oil

/2 

cup 

light sour cream

1 

canned chipotle chili, finely chopped

1/2 

teaspoon 

sugar

Directions

1. Heat oven to 450° F. Place the cod on a baking sheet and sprinkle with the chili powder, oregano, and ½ teaspoon salt.
2. Bake the cod until opaque throughout, 10 to 12 minutes. Let cool. Flake into small pieces with a fork.
3. Meanwhile, in a food processor, process the bread until fine crumbs form. Pour onto a sheet of wax paper.
4. In a medium bowl, whisk together the mayonnaise, egg, and 1 tablespoon of the lime juice. Add the flaked cod, celery, and ¼ teaspoon salt and com-bine. Tightly pack the mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
5. 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). Transfer to a plate and repeat with the remaining fish cakes, adding more oil as necessary.
6. Meanwhile, combine the sour cream, chipotle, remaining 2 tablespoons lime juice, zest, sugar, and ¼ teaspoon salt. Serve with the fish cakes.