{"id":308,"date":"2014-11-12T18:40:21","date_gmt":"2014-11-12T18:40:21","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/greek-cod-cakes\/"},"modified":"2014-11-12T18:40:21","modified_gmt":"2014-11-12T18:40:21","slug":"greek-cod-cakes","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/greek-cod-cakes\/","title":{"rendered":"Greek Cod Cakes+"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<ul>\n<li>Cakes:<\/li>\n<li>2 cups 2% reduced-fat milk <\/li>\n<li>1 pound cod fillets, cut into 2-inch pieces <\/li>\n<li>1\/2 cup panko (Japanese breadcrumbs), divided <\/li>\n<li>2 tablespoons minced fresh flat-leaf parsley <\/li>\n<li>1 tablespoon grated onion <\/li>\n<li>1 1\/4 teaspoons grated lemon rind <\/li>\n<li>1\/2 teaspoon salt <\/li>\n<li>1\/2 teaspoon freshly ground black pepper <\/li>\n<li>1 large egg, lightly beaten <\/li>\n<li>1 large egg white, lightly beaten <\/li>\n<\/ul>\n<ul>\n<li>1 garlic clove, minced <\/li>\n<li>2 tablespoons fresh lemon juice, divided <\/li>\n<li>2 tablespoons olive oil, divided <\/li>\n<li>Sauce:<\/li>\n<li>1\/4 cup canola mayonnaise <\/li>\n<li>1 tablespoon chopped fresh flat-leaf parsley <\/li>\n<li>1 teaspoon chopped fresh dill <\/li>\n<li>1 teaspoon Dijon mustard <\/li>\n<li>1 teaspoon fresh lemon juice <\/li>\n<li>1\/2 teaspoon minced fresh garlic <\/li>\n<li>1\/4 teaspoon freshly ground black pepper <\/li>\n<\/ul>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1\/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1\/2-inch-thick patty. Dredge patties in remaining 1\/4 cup panko, pressing to coat.<\/p>\n<p>2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.<\/p>\n<p>3. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.<\/p>\n<p>Yield: 4 servings (serving size: 2 cakes and 1 Tbsp sauce)<\/p>\n<p>Note: may take more egg\/panko\/breadcrumbs to get sticky enough to make into cakes<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<h4>Nutritional Information<\/h4>\n<div><strong>Amount per serving<\/strong><\/div>\n<ul>\n<li>Calories: <span>266 <\/span><\/li>\n<li>Fat: <span>14.4g <\/span><\/li>\n<li>Protein: <span>24.3g <\/span><\/li>\n<li>Carbohydrate: <span>7.7g <\/span><\/li>\n<li>Fiber: <span>0.6g <\/span><\/li>\n<\/ul><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Cakes: 2 cups 2% reduced-fat milk 1 pound cod fillets, cut into 2-inch pieces 1\/2 cup panko (Japanese breadcrumbs), divided 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon grated onion 1 1\/4 teaspoons grated lemon rind 1\/2 teaspoon salt 1\/2 teaspoon freshly ground black pepper 1 large egg, lightly beaten 1 large egg white, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2014\/11\/12\/greek-cod-cakes\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Greek Cod Cakes+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-308","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=308"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/308\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}