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