Greek Cod Cakes

• Cakes:
• 2 cups 2% reduced-fat milk
• 1 pound cod fillets, cut into 2-inch pieces
• 1/2 cup panko (Japanese breadcrumbs), divided
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon grated onion
• 1 1/4 teaspoons grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice, divided
• 2 tablespoons olive oil, divided
• Sauce:
• 1/4 cup canola mayonnaise
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh dill
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon freshly ground black pepper

1. Bring milk to a simmer over medium heat in a medium, heavy saucepan. Add fish; cover and simmer for 5 minutes or until fish flakes easily when tested with a fork. Drain well. Combine fish, 1/4 cup panko, and next 8 ingredients (through 1 garlic clove); stir in 1 tablespoon juice. Divide fish mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Dredge patties in remaining 1/4 cup panko, pressing to coat.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 4 patties to pan, and cook for 4 minutes on each side or until golden. Remove from pan, and drain on paper towels. Repeat procedure with remaining olive oil and patties. Drizzle with remaining 1 tablespoon juice.
3. To prepare sauce, combine canola mayonnaise and remaining ingredients. Serve sauce with cakes.

milk, cod fillets, breadcrumbs, parsley, onion, lemon rind, salt, freshly ground black pepper, egg, egg white, garlic, lemon juice, olive oil, canola mayonnaise, parsley, dill, mustard, lemon juice, fresh garlic, freshly ground black pepper

Taken from www.myrecipes.com/recipe/greek-cod-cakes (may not work)