Fish Cakes with Chipotle Dipping Sauce

Fish Cakes

When I was a kid, salmon patties were on the weekly menu at home. Even when my kids were small, I cooked them a lot. Now, it seems like they are more of a treat that I cook occasionally than regularly. We seem to love any sort of meat cake. Salmon, Crab, Shrimp, and

now fish!

Greg fished in the Gulf recently and brought home fish for the freezer. I always love having “fresh” fish in the freezer. On a lazy Sunday afternoon, I decided to experiment a bit in the kitchen. I pulled out my old faithful food processor, which I believe is older than my children, and went to work.


I first pulsed cut-up snapper and then started adding to my heart’s content. When I had it at the consistency to form into a pattie or cake, I knew that it was complete. Chopped fresh parsley or sliced green onions would be a great addition to these fish cakes.

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Chipotle Dipping Sauce

Author Amye Melton

Ingredients

  • 1/2 cup mayonnaise
  • 2 chipotle peppers with adobo sauce seeds removed and chopped
  • 1 lime juiced
  • pinch salt

Instructions

  • Which all ingredients together in a small bowl. Serve.
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Fish Cakes

Servings 4
Author Amye Melton

Ingredients

  • 3/4 pound white fish (I used snapper)
  • 1/2 cup shredded mozzarella cheese (or Monterey Jack)
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs
  • 1/3 cup almond flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1/4 cup chopped green onions optional
  • 1/4 cup chopped fresh parsley optional
  • Chipotle Dipping Sauce optional, for serving

Instructions

  • Cut fish into chunks and place into food processor. Pulse a few times to chop fine.
  • Add remaining ingredients and pulse a few times to combine.
  • Using a large scoop, scoop out mixture and form into cakes, using your hands.
  • Place on a wax paper lined baking sheet and refrigerate at least 30 minutes.
  • While fish cakes are in the refrigerator, heat a skillet with about an inch of vegetable oil.
  • Cook fish cakes, in batches, in the hot oil, until done and browned, turned when necessary.
  • Drain on a paper-towel lined pan.
  • Serve plain for with Chipotle Dipping Sauce.
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notjustsundaydinner@yahoo.com

Hi, I'm Amye. I started Not Just Sunday Dinner in 2011 after moving back to Georgia. I grew up in North Georgia and have lived in different parts of Georgia most of my life. After living in Florida for five years we moved back to Georgia in the summer of 2009. I've always loved Georgia, but now Florida holds a special place in my heart as well. I have been married for 26 years to a wonderful man, Greg. We have two children, Wes, 21 years old and a third year college student, and Savannah, 18 years old and a freshman in college. Greg and I have started "dating" again. Since the kids only want to see us when they need money

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