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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Dressed up fish cakes for a change from the ordinary. Ingredients:
1 lb russet potato, peeled,cut into 1/2 inch pieces |
6 ounces orange roughy fillets |
1/4 lb bay shrimp, chopped |
3 ounces smoked salmon, chopped |
1/2 cup chopped green onion |
1/4 cup chopped fresh dill |
2 teaspoons grated lemons, rind of |
2 cups fresh breadcrumbs (from french bread) |
5 tablespoons vegetable oil |
lemon wedge, for garnish |
Directions:
1. Steam potatoes until tender, about 10 minutes.
2. Transfer potatoes to large bowl and mash.
3. Steam fish until cooked through, about 10 minutes.
4. Transfer fish to plate; cool 5 minutes.
5. Flake fish and add to potatoes.
6. Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
7. Season to taste with salt and pepper.
8. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
9. Coat each cake with breadcrumbs, pressing to adhere.
10. Heat 3 tablespoons oil in heavy large skillet over medium heat.
11. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
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