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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.
Course Dinner
Cuisine Southwestern
Keyword cod cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Large Servings
Calories 242kcal
Author Lauren


  • 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
  • salt
  • pepper
  • 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
  • salt
  • pepper
  • 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