Fish cakes a fine catch for Lent
Ash Wednesday is here, which means it's time to freshen up that stack of meatless Friday recipes. here's a tasty gem to add to your repertoire. These fish cakes combine the new england seafood staple — cod — with smoked trout for a bold barbecue flavor and a tender texture. serve the cakes with our creamy mustard and caper sauce and you won't miss meat one bit.
COD & SMOKED TROUT CAKES
1 lb. fresh cod 1 t. salt
1/2 t. black pepper 8 oz. smoked trout, bones
and skin removed 1A c. standard breadcrumbs, divided 3 T. minced parsley, divided 3 T. minced shallot, divided 1 egg, beaten 3 to 4 dashes hot sauce 1/4 c. plus 2 T. plain greek yogurt, divided 1/4 c. sour cream 2 T. mayonnaise 1 T. minced capers 1 T. lemon juice 2 t. stoneground mustard 4 T. canola oil Microgreens, arugula or
celery leaves for serving
chop the cod into very small pieces and transfer it to a large bowl. alternatively, pulse 1-inch chunks of the fish in a food processor until you get 1/4 inch pieces. season the cod with the salt and pepper, then crumble in small pieces of the smoked trout. add 1/2 c. breadcrumbs, 2 T. parsley, 2 T. minced shallot, the beaten egg, hot sauce and 2 T. greek yogurt.
Use a wooden spoon or your hands to combine all ingredients. Portion the mixture into 9 equal cakes, about 3 inches wide by 1 inch high. refrigerate the cakes for 20 minutes.
Meanwhile, assemble the sauce by mixing the remaining 1 T. minced parsley, 1 T. minced shallot and
1/4 c. greek yogurt with the sour cream, mayonnaise, minced capers, lemon juice and stoneground mustard. refrigerate the sauce until service.
To cook the fish cakes, heat 4 T. canola oil in a large nonstick pan, set over medium heat. add the cakes and cook for 4 minutes per side, or until they are golden brown and the internal temperature reaches 165 degrees when tested with a thermometer. If your pan is smaller, fry the cakes in two batches. serve the cakes with the mustard and caper sauce and a small salad of microgreens, arugula or celery leaves.