I'm not crazy about fish, but that's not because of the taste. It's because of the bones. Chopping your fish up to make cakes takes care of that problem....mostly.
Here's what you need:
1 lb walleye (any white fish will do)
2 tbsps mayo
2 tsp lemon juice
2 green onions, finely chopped
2 tbsps green pepper, finely chopped
1 tbsp dijon mustard (I used one with Chardonnay in it)
1/2 tsp cumin
1/2 tsp lemon pepper
1/2 tsp celery seed
1/2 cup plus about 2 tbsps Italian bread crumbs
(plus extra for dredging)
So here we go. Chop the fish well, 1/4 inch or smaller pieces. (Yay...chop those little bones up!)
Beat the egg in a large bowl and add mayo, lemon juice, green onion, green pepper, dijon, cumin, lemon pepper and celery seed.
Mix in the fish and 1/2 cup of bread crumbs. Add 1 or 2 more tbsps until you get a consistency that holds your mixture together and comes away from the bowl.
Form into patties about 3/4 inch thick.
Dredge each pattie in bread crumbs, place on parchment lined baking sheet and refrigerate to set well.
When ready to eat simply pop them into a 350 F oven for 8 minutes. Then flip, lightly spray with cooking oil and bake an additional 7 minutes. Broil 1-2 minutes.
You could also pan fry in oil if that's your thing. A few minutes on each side.
In the interest of full disclosure, there were a couple of very small bones found, oh well : ( nothing's perfect.
Serve with Fresh Mango Strawberry Salsa
Here's the recipe for Fresh Mango Strawberry Salsa pictured above
Adapted from http://www.epicurious.com
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!