Griddled Alaska Pollock Cakes With Papaya-Mango Chutney

Griddled Alaska Pollock Cakes With Papaya-Mango Chutney
Griddled Alaska Pollock Cakes With Papaya-Mango Chutney

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound pollock fillets

  • 1/4

    cup fine-diced bacon

  • 1/2

    cup small-diced celery

  • 3

    garlic cloves minced

  • 5

    ounces soda crackers crumbled

  • 1/4

    cup egg substitute or 1 whole egg

  • 1/2

    cup low fat mayonnaise

  • Hot pepper sauce to taste

  • Worcestershire sauce to taste

  • Old Bay Seasoning to taste

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 11

    ounces prepared Major Grey's Chutney

  • 1/3

    cup diced fresh papaya

  • Oil, as needed

Directions

Season the pollock fillets with Old Bay Seasoning, pepper and Worcestershire. Lightly oil a shallow baking dish, place the pollock fillets in the pan and cover with 1/2 cup of water or white wine. Cover with foil and place in a preheated 400 degree oven for 20 to 25 minutes. Remove and chill in the cooking liquid. Saute the bacon; pour off most of the fat, add the garlic and celery and saute for 2 minutes. Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg substitute and mayonnaise. Toss, adding the pollock (flaked) and the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste. Form into 12 cakes (2 to 3 ounces each) and griddle-fry until golden brown and crisp on both sides. Mix the papaya and chutney together. To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 pollock cakes. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: