Cilantro Lime Fish Cakes
I love crab cakes and fish cakes, but usually they are so rich and decadent from the seafood I can only eat 1 before I am overwhelmed with the taste. These cakes are perfect and cut some of that out so you can eat more than 1! These are a perfect mixture of rice and fish and the panko on the outside provides a nice crisp on the outside. If you prefer more fish taste then you can always add more fish and less rice.
           
We got this fish fresh from Wes's Dad who went fishing up near Canada and was nice enough to save us some! Living in Colorado, we don't see too much fresh fish at the store so eating this was different than what I am used to. I could taste the freshness in each bite! Makes me want to take a vacation to the coast.... Or a warm island somewhere tropical....
Here's how they are made:
Ingredients:
2 cups cooked rice
1 1/2 cups leftover fish
1/2 cup bread crumbs
1/2 cup diced green onions
3 Tbs fresh cilantro, minced
1/2 cup mayonnaise
1 egg
2 Tbs lime juice
1/2 tsp pepper
1 tsp kosher salt
3/4 cup panko bread crumbs
2-4 Tbs butter
Siracha Lime Mayonnaise (Recipe below)
Siracha Lime Mayonnaise
1/4 cup mayonnaise
1/2 - 1 tsp Siracha (depending on how spicy you want it)
1 tsp lime juice
Directions:
Mix all together well and refrigerate until ready to serve
Directions:
4) Form the patty and press flat into a cake. I used about 1/4 c mixture for each patty. Press into the panko and then set on a lined baking sheet. Refrigerate 10-30 min to help patties form.
5) Heat a large pan over medium high heat, add 2 Tbs butter. Add fish cakes and cook for 5 minutes until browned. Flip and cook on the other side. Repeat with remaining patties, adding butter if needed.
5) Heat a large pan over medium high heat, add 2 Tbs butter. Add fish cakes and cook for 5 minutes until browned. Flip and cook on the other side. Repeat with remaining patties, adding butter if needed.
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