4.2/5
(13 Votes)
Ingredients
- 1 medium onion, finely chopped
- 3 stalks celery, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 medium Yukon Gold or russet potatoes, cooked and mashed
- 1/2 cup Italian parsley, finely chopped
- 2 teaspoons fresh dill, finely chopped
- 4 Tablespoons real bacon bits
- 2 Tablespoons Parmesan cheese
- juice and zest of 1 lemon
- 2 Tablespoons rinsed and minced capers
- 1/4 cup mayonnaise
- 1/2 teaspoon Worcestershire Sauce
- 1 teaspoon cayenne pepper
- 1-1/2 teaspoon garlic powder
- 1/2 teaspoon Cajun or Creole seasoning
- 1 T Dijon or Creole mustard
- 1 lb fresh fish, poached and flaked
- 1/4 teaspoon salt
- fresh ground pepper to taste
- 1-1/2 cups (approximately) Panko bread crumbs
- 2 large eggs, slightly beaten
Preparation
Step 1
1. Poach the fish in a mixture of white wine, water, sliced lemon, fresh thyme, freshly ground pepper, and a few pinches of salt. When cooked, allow the fish to cool; flake the fish, discarding any skin.
2. In olive oil, sauté onion, celery, and bell pepper until soft - allow to cool.
2. Mix all ingredients together lightly and form into patties, using 1/3 cup measure.
3. Place fish cakes on parchment paper on a cookie sheet and chill for at least 2 hours or longer.
4. Heat a mixture of butter and olive oil in a frying pan; fry the patties for 3 to 4 minutes on each side and carefully drain and serve with your favorite sauce.
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