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Story by Hal Goodtree. Photo by Alpha.
Cary, NC – I don’t know where I learned this recipe for homemade fishcakes, but it’s easy, low fat, high in protein and fish oils and positively delicious. Perfect for a summer evening.
That’s really the secret to this recipe: start with leftovers.
Any kind of fish will do: baked salmon or grilled tuna, pan-fried tilapia or broiled swordfish.
Peel the carrots, wash the celery and skin the onion. Using a food processor, dice the vegetables finely one at a time and dump in a large bowl.
Prepare the cooked fish for the food processor – remove any skin, bones or breading. Food process until the fish is like a mealy in consistency. Dump it in the bowl with the processed vegetables.
Add whatever spices you like. I use pepper, paprika and dried oregano from our garden. I don’t use salt because fish is already salty. But, really, any seasonings will work. I’ve even made this recipe with curry.
Add the bread crumbs. Beat the eggs in a bowl and add them to the veggies, fish, breadcrumbs and spices. Mix it all together in the bowl with a large spoon until the egg has coated everything and al the ingredients are evenly distributed.
Pre-heat a pan or griddle to a medium hotness. Brush the surface with oil.
Form the fish-veggie-egg mixture into patties about the size of a hamburger. Place them on the hot griddle.
Turn once with a spatula after about 7 minutes. Cook until both sides are a medium brownness.
Variations – You could also deep fry these babies, bake them or cook them on the grill.
Lemon juice is nice, adding a piquant flavor. Cocktail sauce or tartar sauce are fine condiments for fishcakes. Salsa would be good, too.
My favorite: wasabi sauce. You can find it in the supermarket near the ketchup and mustard.
Serve the fishcakes on a plate or in a bun.
Pair it with a green salad and a chilled white wine and you’re good to go.