Potato Cod Cakes with Dijon Tartar Sauce

Shape the cakes up to 8 hours ahead; cover and refrigerate until you are ready to cook them. Have the cod steamed at the market to save time. If you can't find panko, course Japanese breadcrumbs, substitute fresh breadcrumbs.

Yield: 6 servings (serving size: 2 cakes and 2 tablespoons sauce)

Ingredients

• Sauce:
• 1/2  cup  fat-free mayonnaise
• 3  tablespoons  finely chopped onion
• 3  tablespoons  sweet pickle relish
• 2  teaspoons  fresh lemon juice
• 4  teaspoons  Dijon mustard
• 
  Cakes:
• 1  cup  cubed peeled baking potato
• 1 1/2  cups  panko breadcrumbs
• 1/2  cup  thinly sliced green onions
• 1/3  cup  finely chopped red bell pepper
• 3  tablespoons  chopped fresh parsley
• 1  teaspoon  salt
• 1  teaspoon  dried oregano
• 1/4  teaspoon  freshly ground black pepper
• 2  large eggs, lightly beaten
• 1 1/2  pounds  cod fillets, cooked
• 1  garlic clove, minced
• 2  tablespoons  vegetable oil, divided
• Cooking spray
• 
  Garnish:
• Flat-leaf parsley sprigs (optional)

Preparation

Preheat oven to 350°.

To prepare sauce, combine first 5 ingredients in a small bowl. Cover and refrigerate.

Place potato in a large glass bowl; cover with plastic wrap. Microwave at high 5 minutes or until tender. Mash potato with a potato masher; cool.

Add breadcrumbs and next 9 ingredients (breadcrumbs through garlic) to potato; stir well. Divide mixture into 12 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of cakes; cook 2 minutes on each side. Place cakes on a baking sheet coated with cooking spray. Repeat procedure with remaining oil and cakes.

Bake cakes at 350° for 10 minutes. Serve with sauce. Garnish with parsley sprigs, if desired.

Nutritional Information

Calories:

254 (28% from fat)

Fat:

7.8g (sat 1g,mono 3.9g,poly 2.2g)

Protein:

24.5g

Carbohydrate:

21.3g

Fiber:

1.7g

Cholesterol:

113mg

Iron:

1.4mg

Sodium:

869mg

Calcium:

43mg