Fish Cakes with Chipotle Cream

Ingredients

• 3 slices bread whole-wheat
• 1  chipotle chili canned minced
• 3 stalks celery cut into thin slivers
• 2  celery stalks minced
• 4 servings cilantro leaves chopped
• 1.5 pounds cod skinless cooked
• 1  eggs 
• 1 tablespoon juice of lime 
• 2 tablespoons juice of lime 
• 0.5 teaspoon lime zest grated
• 0.3 cup mayonnaise 
• 10 ounce salad greens mixed store bought
• 0.3 cup olive oil 
• 2 tablespoons olive oil 
• 3 tablespoon olive oil 
• 0.5  onion cut into thin slivers
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 4 servings salt 
• 4 servings salt and pepper 
• 0.5 cup cup heavy whipping cream light sour
• 0.5 teaspoon sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• mixing bowl
• blender
• spatula

Directions

1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl.
2. Mix in the celery and salt.
3. Pulse the bread in a blender or food processor to make fine crumbs.
4. Pour the crumbs on a sheet of waxed paper.
5. Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly.
6. Heat the oil in a large, heavy skillet over medium heat.
7. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary.
8. Serve with the chipotle cream.
9. Combine all ingredients in a small bowl.
10. In a large skillet, heat the olive oil and saute the vegetables until tender.
11. Dress the salad greens lightly with olive oil and vinegar.
12. Sprinkle with coarse salt, to taste.