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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

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