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Fish cakes, with soul
By Donna Pierce
Chicago Tribune
May 13, 2008
Unlike crab cakes, which taste best when you limit the cracker or bread filler, these fish cakes benefit from such additions to add texture. My fish cakes also always include diced onion, green pepper and celery.
Then I flavor the plump little cakes with other appropriate ingredients (often leftovers) from my refrigerator and pantry. Leftover mashed potatoes add a creamy texture to cakes I made recently from coarsely chopped sole fillets.
Menu
Spicy fish cakes
Sauteed spinach with sesame seeds
Carrot coins with cinnamon
Pineapple sherbet
Tips
Use boneless, skinless chicken breasts instead of the fish.
Experiment with fresh herbs to vary the flavor.
Beverage pairing
Think light and breezy and pair these fish cakes with a crisp California pinot grigio.
Copyright 2008
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