Island Fish Cakes

14 ingredients
3 steps

Ingredients

  • 1 1/2 lbs poached, grilled or broiled fish, chilled
  • 1/2 cup diced onion
  • 1/2 cup green onion, chopped
  • 2 pieces medium green pepper, medium dice
  • 1 stalk celery, medium dice
  • 2 large carrots, medium dice
  • 5 eggs, beaten
  • 2 1/2 cups panko breadcrums
  • salt and pepper to ttaste
  • 1 piece chile, diced fine
  • 4 oz mixed herbs
  • 1 T lemon zest
  • juice of 1 lemon
  • 1 1/2 cups canola oil

Directions

  1. 1
    1. In a large bowl, flake the cooked fish into bite size pieces. Saute the onions, green pepper, celery and carrots until tender and add to fish. Gently, mix in the beaten eggs and 2 cups of the breadcrums, adjust consistency and seasonings. Season with the pepper, chili, herbs, lemon zest and juice.
  2. 2
    2. Make little hockey puck cakes and place on a cookie sheet sprinklied with a little of the breadcrumbs. Top with another sprinklin of crumbs and refrigerate until needed.
  3. 3
    3. Saute just before serving until golden brown on both sides and hot in the center. Remove from oil and place on apper towels on a cookie tray; keep warm in a low oven until ready to eat. Serve with Creole Sauce Chien

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