Carolina Fish Cakes

“These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them — it’s up to you!”

Ingredients:

• 3 cups
  
  water


• 2
  
  potatoes, peeled


• 1/3 cup
  
  minced onion


• 1/3 cup
  
  chopped green bell pepper


• 1/3 cup
  
  red bell pepper, chopped


• 1/3 cup
  
  chopped celery


• 2 tablespoons
  
  butter


• 3 1/2 cups
  
  cooked cod, boned and flaked


• 4 tablespoons
  
  all-purpose flour


• 2 tablespoons
  
  grated Parmesan cheese


• 1 teaspoon
  
  Old Bay Seasoning TM


• 1/4 teaspoon
  
  mustard powder


• 1/2 teaspoon
  
  salt


• ground black pepper to taste


• 1/2 cup
  
  milk


• 1/2 cup
  
  dry bread crumbs

Directions:

• Preheat oven to 400 degrees F ( 200 degrees C). Grease two baking sheets . Bring 3 cups water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Allow to drain and mash . Reserve 1 cup mashed potatoes ; Discard any unused .


• In a large saucepan , saute onion , green and red peppers and celery in butter over medium heat until they are soft . Turn heat to low and fold in flake fish. Slowly mix in flour , cheese, Old Bay seasoning, mustard powder, salt , pepper, potatoes and milk. Mix gently but thoroughly . Remove pan from oven .


• With floured hands, shape into cakes dough 1/2 inch by 3 inches. Breading .


• When baking the fish cake you bake them for 10 minutes , turn and bake until golden brown for another 15 minutes the cake.

Carolina Fish Cakes