Coconut Fish Cakes Ingredients - Fish Cakes: 1 whole fish (I used Flounder fillet aprox 0.60 lb) 4 potatoes, boiled 2 tablespoons of sour cream 1/2 lemon, juiced (to season the fish) 1 tablespoon of chopped dill 4 stalks of scallions (green onion) chopped 4 tablespoon coconut shredded and dehydrated, unsweetened 1 cup of Panko (breadcrumbs) 2 eggs, beaten olive oil (to cook the cakes) salt & pepper zest of 1 lemon Lemon Mayo: 1/4 cup mayonnaise 1/2 lemon, juiced 1 garlic clove, minced For Fish Cakes: Season the fish with salt, pepper, and the juice of half a lemon. Steam the fish until cooked, about 15 to 20 minutes (I did it in the oven). In boiling water, cook the potatoes until soft, drain. Mash the potatoes with the sour cream. Flake the fish and combine with the mashed potatoes, the eggs, the lemon zest, the chopped dill, chopped scallions, and shredded coconut. Season with salt and pepper. Make patties and coat each cake with the panko, pressing to adhere. In a large frying pan over medium heat with a little olive oil, cook the fish cakes on each side until golden. For the Lemon Mayo: Combine all ingredients. I used the catch of the day, but you can make it with tuna, salmon, shrimp. It’s easy to make, and nice to enjoy on a weekday with a green salad. Sitting al-fresco with a cold beer or white wine.
Posted on: Thu, 27 Jun 2013 08:20:42 +0000
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