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.
Chipotle Dipping Sauce
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.
Fish Cakes
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.