Asian-Style Fish Cakes

• 2 pounds tilapia, cod or haddock
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• 3/4 teaspoon cayenne
• 1 1-inch piece fresh ginger, peeled, thinly sliced
• 2 limes, thinly sliced
• 2 large egg whites
• 1/2 cup water chestnuts, drained and finely chopped
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped chives
• 3 tablespoons chopped shallots
• 3 tablespoons lime juice
• 2 tablespoons ponzu sauce
• 3 cups panko
• 2 tablespoons vegetable oil

1. Preheat oven to 400u0b0F. Pat fish dry. Place each fillet on a large piece of heavy-duty foil. Mix salt, coriander and 1/2 tsp. cayenne; sprinkle over fish. Top with ginger and limes. Fold foil over fish; seal. Place on a baking sheet; roast until fish is cooked through, 12 to 18 minutes. Remove fish from foil; let cool. Discard limes and ginger; pat fillets dry. Flake fish with a fork.
2. Line a baking sheet with parchment. Mix egg whites, water chestnuts, cilantro, chives, shallots, lime juice, ponzu sauce and remaining 1/4 tsp. cayenne with fish. Fold in 1/2 cup plus 2 Tbsp. panko. Form 16 cakes, using 1/4 cup fish mixture for each. Put remaining panko in a shallow bowl. Dredge each cake in panko. Place cakes on baking sheet; chill for 30 minutes.
3. Warm 1 Tbsp. oil in a nonstick skillet over medium heat. Cook cakes in batches until golden, about 4 minutes per side. Wipe skillet between batches; add oil as needed.

tilapia, salt, ground coriander, cayenne, ginger, egg whites, water chestnuts, fresh cilantro, chives, shallots, lime juice, ponzu sauce, panko, vegetable oil

Taken from www.myrecipes.com/recipe/asian-style-fish-cakes (may not work)