Fish Babycakes

 

FISH BABYCAKES

Sometimes its a struggle to come up with interesting protein options. I almost always make two meals for dinner, one for my meat, chicken, pork – loving boys (husband included) and another for yours truly, a most-of-the-time pescatarian (which is a story for another post).

The inspiration for these cakes came from looking into my fridge and seeing the left over, plain cold Yellowtail Snapper that I had made the other night. When just out of the oven roasted, wild fresh fish doesn’t need much – honestly I often just use salt, pepper, lemon and ghee….maybe dust it with a bit of cassava flour and roast it high for a hot second. But day old cold, even re-heated fish is just not that awesome.

These cakes, however, ARE. I threw together the ingredients so I’m guessing at the amounts below, but you need to feel it out, see what works when you pat the cakes into shape and see what they need to stay together and stand up to the heat.

Ingredients:

1-1 1/2 cups cooked and cooled wild white fish meat (I used Yellow Snapper that I had oven roasted)

1 organic egg (maybe an additional egg yolk)

1-2 scallions thinly sliced (up to the light green part) – note I would have preferred to use leeks but didn’t have.

1/4 cup chopped cilantro – note I would have also used dill and/or parsley but didn’t have. Any of these three herbs are great.

2-3 tablespoons of cassava flour

2 tablespoons chopped bread and butter pickles (optional) I would have used chopped capers too but didn’t have

1 teaspoon arrowroot flour

1 tablespoon ground golden flaxseed meal

salt and pepper

Ghee and olive oil for pan frying

Directions

Combine all of the ingredients except the ghee and olive oil.

Super important to make sure that the combination is “binding” or holding together. If it needs more moisture add 1 egg yolk, conversely if too wet, add a bit more cassava flour.

Form into cakes. I made them on the small side, about 2-2.5” in diameter so that they would heat through by pan frying over medium heat for just a few minutes.

Heat the ghee and olive oil in a cast iron pot over medium high heat and pan fry the cakes, about 4-5 min per side or until golden brown.

I served it with a cashew cream red pepper sauce, but they taste amazing alone or on top of a yummy salad 🙂

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