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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

White Fish Cakes with lemon Chili Mayo Recipe

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This recipe for White Fish Cakes with lemon Chili Mayo is from From Our House To Yours Hedi's Special Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 rib celery, chopped
2 green onions, chopped
1/4 C fresh parsley
450 g firm white fish chopped (halibut etc.)
3/4 C bread crumbs (about 1 slice bread)
1 egg
2 t Dijon mustard
1/4 t pepper
1 T vegetable oil

Lemon Chili Mayo:
1/3 C mayo
1 1/2 t lemon juice
1/4 t chili powder
Directions:
Directions:
In food processor pulse celery, green onions and parsley until finely chopped. Scrape into bowl.

Add fish to food processor, pulse until fine but not pureed. Add to bowl. Mix in bread crumbs, egg, mustard and pepper. Divide into 8 portions and form into 1/2 inch thick patties.

In a non-stick skillet, heat oil, cook fish cakes, turning once for about 8-10 minutes.

Meanwhile whisk together mayo, lemon juice and chili powder. Serve with fish cakes.

 

 

 

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