Appetizers / Soups / Salads

Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad takes several minutes to prepare.

Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad takes several minutes to cook.

Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad makes 16 servings.

The ingredients for Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad are:

Butter, unsalted, 2 tbsp (remove)
*Fresh Sweet Onion (1 Medium Raw), 2 serving (remove)
Celery, raw, 4 stalk, large (11"-12" long) (remove)
*Dry Mustard, 3 tsp (remove)
Pepper, red or cayenne, 1 tsp (remove)
Cod (fish), 32 oz (remove)
*fat free mayonaise, 8 tbsp (remove)
*Grade A Extra Large White Eggs, 2 serving (remove)
Bread crumbs, dry, grated, plain, .75 cup (remove)
*1 Tbs. chpped fresh mint, 4 serving (remove)
Cilantro, raw, 4 tbsp (remove)
Lemon Peel, 2 tsp (remove)
*Diamond Crystal - Kosher Salt, 0.125 tsp (remove)
Pepper, black, .125 tsp (remove)
Bread crumbs, dry, grated, plain, 1 cup (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
Red Pepper Aioli
Orange and Fennel Salad

Here is how you make Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad:

Orange and Fennel Salad (recipe follows)Melt the butter in a medium saucepan over medium heat. Add the onions and celery; cook until translucent 5 to 7 minutes. Add the dry mustard and cayenne; stir well and cook 3 more minutes. Let cool completely.Add all the remaining ingredients except the dry bread crumbs and oil to the onion mixture and combine well. Shape into 16 patties, about ? inch thick. Coat each cod cake with dry bread crumbs (May be refrigerated on a baking sheet lined with baker?s parchment or waxed paper up to 24 hours).Heat the olive oil in a large heavy non-stick skillet over medium-high heat. Add as many cod cakes as will fit without crowding and saut? until golden brown, about 3 minutes each side. Drain on paper towels.To serve, arrange two cakes per serving with Orange and Fennel Salad.2 cakes per person or 16, 1 cake per personServing Size: Makes 32 crab cakes, 2 cakes/ serving Number of Servings: 16Recipe submitted by SparkPeople user JESSICA.CHEC.

The nutritional information for Cod Cakes with Mint, Cilantro, Red Pepper Aioli and Orange Fennel Salad is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 154.5

• Total Fat: 4.2 g
• Cholesterol: 65.7 mg
• Sodium: 163.0 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 1.2 g
• Protein: 15.4 g