This morning we’re doing a very versatile recipe for fish/seafood cakes that I hope you’ll enjoy and play with when you have time. I’ve been eating a lot more fish and between that, diet and exercise, I was able to lower my cholesterol to the point that I avoided taking medications! Very exciting.
But first, please take a moment to visit these blogs and earn some points toward the TO CATCH A PRINCESS blog tour and giveaway!August 20, 2013 FLY HIGH! Just One More Chapter
As I was saying, eating more fish is healthy for you and while you could just have it broiled or baked, sometimes you need a little variety. Plus, this is a recipe that will work well with salmon or tuna out of the can! Actually, we’ll use canned salmon today, but you can vary this recipe by substituting chopped cooked shrimp, lobster, cod or crab if you have it.
1 6 oz can tuna/salmon
1/2 cup fresh bread crumbs**
1/8 cup chopped scallions
1/8 cup diced carrots
1/8 cup diced red pepper
2 tablespoons diced celery
Couple of shots hot sauce (Cholula or Tabasco work well)
2 tablespoons light mayonnaise
3 tablespoons chopped parsley
2 tablespoons lemon juice
1 large egg
**Make the fresh bread crumbs. Use potato rolls or a rich brioche and grind it up in your blender or food processor. Why fresh bread crumbs? The dry bread crumbs pull all the moisture out of the fish/seafood. Remember this when making meatloaf as well for a moister meatloaf.
With a little olive oil (or sweet butter if you’re not watching calories or cholesterol), sweat the celery, pepper and carrots until just cooked. Do not brown.
Beat the egg and add the salmon, 1/4 cup fresh bread crumbs, lemon juice, hot sauce, scallions, parsley and the veggies you just cooked.
Mix and form into balls. Try not to work them too much. Place the remaining bread crumbs in a plate and then press the balls into the bread crumbs to make a patty. Flip and coat the other side.
Place on a baking sheet and put in the fridge for 10 to 15 minutes to firm up. Then fry them in olive oil/butter until golden!