Broiled Fish Cakes with Ginger and Cilantro

Ingredients

Adapted from The Minimalist Cooks at Home: Recipes That Give You More Flavor Out of Fewer Ingredients in Less Time, by Mark Bittman

Active Work Time: 30 minutes
Total preparation time: 1 hour
Can be: prepared in advance; frozen; easily multiplied
Low-fat
Makes 4 servings

• 1 baking potato, about 1/2 pound

• Salt and freshly ground black pepper to taste 1 1/2 pounds fillet of cod or other mild, delicate white fillet

• 1 tablespoon peeled and minced ginger

• 1/2 cup minced cilantro leaves, plus more for garnish

• 1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste

• 2 teaspoons peanut or other oil

1. Boil the potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.

Meanwhile, place the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off the heat, and set a timer for 10 minutes. Use a slotted spoon to remove the fish to a bowl.

When the potato is done, peel it and mash it with the fish. Add the seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.

Preheat the broiler and set the rack about 4 inches from the heat source. Brush the patties on both sides with the oil, then place on a no-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with cilantro and serve hot, with lime wedges.

Instructions