Asian Fish Cakes
Recipe
- 2 cups whitefish, flaked
- 3 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped celery
- 2 tablespoons Teriyaki sauce
- 1 tablespoon dried parsley
- 1 cup panko bread crumbs
- 1 egg, beaten
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon dried ginger
- ¼ cup milk
- ⅛ teaspoon cayenne
- ½ cup panko bread crumbs for coating
- oil for frying
Poach fish in lightly salted water. Remove from pan and flake.
Melt butter in a medium saucepan over medium heat. Sauté onion and celery until tender. In a bowl, add sautéed onion, celery, Teriyaki sauce, parsley, 1 cup crumbs, egg, salt, pepper, cayenne and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 8 cakes and roll lightly in bread crumbs.
In a skillet, heat oil to 350° F. Fry cakes until brown, about 3 to 4 minutes. Turn and cook another 3 to 4 minutes or until done. Drain on paper towels.
Contributed by Joyce Taylor MM2
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