FISH CAKES

I love fish cakes. I really do. God forgive me. But I do. I even like ‘em made with canned salmon. The best I ever had was at The Ivy in London. The restaurant added smoked haddock to the fresh and it was sublime. I have tried a similar combo with smoked and fresh salmon. This recipe calls for fresh or frozen halibut but almost any firm fish will do.

INGREDIENTS

1/3 cup chopped green onions

1/4 cup panko (Japanese bread crumbs)

1 tsp chili powder

1 tsp grated fresh peeled ginger

3 cloves of chopped garlic

1 egg

1 pound skinless, halibut fillets (thawed) cut into 1 inch pieces

PROCEDURE

Pre-heat oven to 350º
Place ingredients in a food processor and pulse until coarsely ground. Divide fish into 6 or 8 equal portions and shape into patties. Dip them in additional panko if you like, to help form a crust.
Heat 2 tbsps of vegetable oil in a non-stick frying pan over medium heat. Add the patties and cook two minutes on each side. Bake in oven for 5 minutes or until fish flakes easily with a fork. (Don’t forget to use oven mitts for the frying pan handle)
Garnish with thinly sliced green onions and serve. Some tartar sauce and a slice of lemon add some flair.