Southwest Cod Cakes with Mexican Sweet Rice
Southwest Cod Cakes are a healthy and tasty dinner and pair deliciously with black beans and Mexican sweet rice on the side.
Servings 12 Large Servings
- 2 Tablespoons butter
- 1/2 cup onion diced
- 1 clove garlic
- 1/2 cup red bell pepper finely diced
- 2 1/2 lbs cod filet cooked and flaked
- 1/4 cups cilantro chopped
- 1 Tablespoon cumin
- 1/2 Tablespoon chili powder
- 2 eggs
- 1/4 cup breadcrumbs
Mexican Sweet Rice (yield 4-6)
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 1/2 cups long grain white rice
- 1 chicken bouillon cube I used Knorr
- 3 cups water
- 1 bay leaf
- 1/4 cup granulated sugar
- 1/4 cup cilantro chopped
Heat large skillet to medium heat. Melt butter and sauté onions, garlic, and red pepper until soft, 7-10 minutes. Remove from heat and set aside.
In large bowl, combine remaining ingredients and cooked vegetables together. Form palm-sized patties by pressing mixture in between hands. Place on greased cookie sheet. Bake at 350 for 20 minutes. Serve with sweet rice, black beans and/or avocado tomato salsa.
Mexican Sweet Rice
In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper.
Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.
Calories: 242kcal | Carbohydrates: 27g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 202mg | Potassium: 479mg | Fiber: 1g | Sugar: 5g | Vitamin A: 539IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg