Stop Blogging and Cook

DAILY POST JUNE 7th:  MEATLESS MONDAY FISH CAKES

GLUTEN-FREE

S H O P

FISH COUNTER
Fresh crabmeat OR fillet of codfish or other white fish

GROCERY
Bread OR whole grain unsweetened cereal crumbs
Eggs
Peanut oil
Dry mustard
Cumin
Tumeric
Dash pepper

GREEN MARKET
1 green onion, minced

T I M I N G

SERVES 2 (5 – 10 cakes, depending upon the size)
PREPARATION TIME: 10 min
REFRIGERATION TIME:  1 hr
COOKING TIME:  15 min

1. Mix together ingredients & form patties.
2. Chill.
3. Fry & drain.

C O O K  /  P R E P A R E

INGREDIENTS
1 lb fresh crabmeat OR fillet of codfish or other white fish, shredded
1  1/2 c bread or whole grain unsweetened cereal crumbs
2 egg yolks, beaten
1 green onion, minced
1 t dry mustard
1 t cumin
1 t tumeric
Dash pepper
Peanut oil

COOKING/PREPARATION

1. If using crabmeat, drain and remove cartilage & any shell bits.  If using fish,  put it on a cutting board & shred the fillet by pulling the fish apart using two forks into medium-sized pieces.
2. Mix together egg  & dry ingredients, then add to fish & green onion.
3. Form into patties & put into a single layer on a plate or glass baking dish; do not stack.  I prefer them small – about the size of a cookie – but you can make them larger if you prefer.
4. Chill.
5. Heat about an inch of oil (don’t use olive oil) in a skillet.  (Unless you are using a dedicated cast iron skillet for cooking fish, use one made of stainless steel.)  Fry fish cakes 3 – 6 minutes on each side until golden brown; drain on paper.

S E R V E

Serve with tartar sauce.

W O R K P L A C E   L U N C H

These are so good, it’s worth it to make ‘em, chill ‘em and eat ‘em for lunch at work the next day.  They don’t even need tartar sauce.