Another approach on the classic baked codfish cakes recipe. This is a really effective low fat but tasty recipe, with the added bonus that you feel as if you have eaten something substantial.

Ingredients

10-oz pared all-purpose potatoes, cut into 2-inch chunks
½ tsp. Salt
1 Lb. And 2-oz codfish fillets, cut into 2-inch chunks
¼ cup fat-free egg substitute
¼ cup sliced scallions
2 tsp. Paprika
1 Tbs + 1 tsp. Olive oil or veg. Oil
Lemon wedges

Cooking Instructions:

1. In a medium saucepan, combine potatoes, salt and water to cover. Bring to a boil; reduce heat and simmer, partially covered, 15 minutes. Add codfish; cook 10 minutes longer, until potatoes are very tender and fish is opaque.
2. Drain potatoes and fish and return to saucepan; mash potatoes and fish. Stir in egg substitute, scallions and paprika. Let cool slightly, then refrigerate, covered, 3 hours or overnight.
3. Preheat oven to 425. Spray baking sheet with non-stick cooking.
4. With moistened hands, lightly shape codfish mixture into 8 equal size patties. Lightly brush tops with 2 teaspoons of the oil. Bake 10 minutes longer, until browned. Serve with lemon wedges.
5. Serving size: 2 cakes
6. Calories per serving: 215, Fat: 7g, Cholesterol: 55mg, Sodium: 373mg, Carbohydrate:14g

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