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Ingredientes
- For the dipping sauce:
- 1/2 cup sour cream
- 2 tbsp fresh lime juice
- 1/2 tsp sugar
- 1 tbsp chopped cilantro(flat leaf parsley or tarragon)
- For the Fish:
- 3 firm blaky whitefish fillets, such as cod about 1 1/4 lbs
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- salt and pepper
- 1/3 cup mayo
- 1 egg lightly beaten
- 1 tbsp lime juice
- 1 large baking potato baked and flaked (in micro)
- handful of chilantro finely chopped
- 2 cups panko
- 3 tbsp veg oil
- lime wedge for serving
Direcciones
- Preheat oven to 450
- make the dipping sauce and set aside
- For the fish cakes:
- Sprinkle fillets with the chili powder oregano and salt and pepper and roast 5-7 minutes,until cooked through. Let cool, then using a fork, flake into pieces
- In a mixing bowl whisk together the mayo, egg and lime juice. Add the fish along with the potato cilantro and more salt. toss and refridgerate for 30 min to cool fish.
- Pack the fish mixture into patties and coat each in crumbs
- Heat the oil in a skiller over medium heat about 5 minutes per side
