Wednesday, May. 14, 2008

Spicy fish cakes

Spicy fish cakes

1 rib celery, coarsely chopped

1/2 each, coarsely chopped: onion, green pepper

3 sole fillets, about 5 ounces each, coarsely chopped

1 teaspoon each: coarse salt,

freshly ground pepper

1/2 teaspoon each: dry mustard, red pepper flakes, dried thyme, seafood seasoning such as Old Bay

1 egg, beaten

1 cup leftover mashed potatoes, optional

3/4 cup dry bread crumbs or cracker crumbs

2 cups vegetable oil

Asian chili sauce or tartar sauce

Makes 4 servings.

Place the celery, onion and green pepper in a food processor; pulse to finely chop. Add the fillets; pulse to coarsely chop. Stir in the salt, pepper, dry mustard, red pepper flakes, thyme and seafood seasoning; pulse 2 to 3 times until mixed. Transfer to a large bowl; stir in the egg, stirring lightly until combined. Fold in the mashed potatoes. Form into 8 patties lightly coat with bread crumbs. Set aside.

Heat oil in a large skillet over medium-high heat; add the fish cakes. Cook, in batches if needed, until lightly browned on one side, about 4 minutes. Turn; cook until browned and cakes are cooked through, about 4 minutes. Serve with Asian chili paste or tartar sauce.

Nutritional information per serving: 205 calories, 43% of calories from fat, 10 g fat, 2 g saturated fat, 103 mg cholesterol, 8 g carbohydrates, 21 g protein, 715 mg sodium, 1 g fiber.