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Sofrito Fish Cakes With Creamy Chipotle Tartar Sauce

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“A Cooking Light recipe posted for safekeeping.”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.
  2. Preheat oven to 400°.
  3. To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  5. Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely.
  6. Wipe pan clean with a paper towel.
  7. Place bread in food processor; process until coarse crumbs measure 1 cup.
  8. Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl.
  9. Chop remaining 1/2 pound fish; place in food processor.
  10. Pulse until finely minced; add to chopped fish.
  11. Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.
  12. Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.
  13. Heat 1 teaspoon oil in pan over medium-high heat.
  14. Add 6 patties; cook 2 1/2 minutes on each side or until browned.
  15. Transfer patties to a baking sheet coated with cooking spray.
  16. Repeat process 3 times with remaining oil and patties.
  17. Bake at 400° for 10 minutes or until cooked through. Serve with sauce.

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