Saturday, November 1, 2014

White Fish Cakes with Lemon-Chili Mayo

This photo really doesn't do this dish justice - when I make these again (because I absolutely will!), I will take a better quality shot.  These are not only easy and economical but extremely healthy.  I made this recipe gluten-free by using rice bread crumbs instead of regular breadcrumbs.  Thank you "Canadian Living" magazine for yet another winner!

1 rib celery, coarsely chopped
2 green onions, coarsely chopped
1/4 cup fresh parsley leaves
450g firm white-fleshed fish fillets (such as halibut or basa), coarsely chopped
3/4 cup fresh bread crumbs.
1 egg
2 tsp Dijon mustard
1/4 tsp pepper
1 tbsp oil (I used coconut)
Lemon-Chili Mayo
1/3 cup light mayonnaise
1 1/2 tsp lemon juice
1/4 tsp chili powder
  • In a food processor, pulse together celery, green onions, and parsley until finely chopped.  Scrape into a bowl.
  • Add fish to the food processor; pulse until fine but not pureed.  Add to the parsley mixture and stir in bread crumbs, egg, mustard and pepper.
  • Divide into 8 portions and make each portion a 1/2" (1cm) thick patty.
  • In a nonstick skillet, heat oil over medium heat.  Cook fishcakes turning once, until golden and firm to the touch (aprox. 8 to 10 minutes)
  • Meanwhile, whisk together mayonnaise, lemon juice and chili powder.  
  • Serve fishcakes with a side of mayo and ENJOY!
*Coat the fishcakes in 1/3 cup medium or fine ground cornmeal.  Cook as directed for a crispy cornmeal version!

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