Mexican Style Fish Cakes Recipes

CHIPOTLE FISH CAKES WITH GUACAMOLE SALSA

Chipotle Fish Cakes With Guacamole Salsa image

This Chipotle fish cake recipe was "Planned Over" Recipe when I needed to be frugal and quickly use-or loose- some delicious Barbecue Salmon (recipe on www.thekosherchannel.com/barbecue-salmon.html ). My challenge: adapting this exotic sounding recipe to my family's tastes while using only ingredients already in my kitchen. I came up with this winner. From The Kosher Channel.

Provided by thekosherchannel

Categories Halibut

Time 1h25m

Yield 12 Fish Cakes, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1/4 cup vegetable oil
1 small onion, peeled and diced (about 1 cup)
1 red bell pepper, seeded and diced (about 1 cup)
2 garlic cloves, minced
1 tablespoon water
3 -4 slices soft bread such as challah
1 1/2 lbs cooked boneless meaty fish such as salmon, flaked
4 slices pickled jalapeno peppers, diced
1 tablespoon cilantro, chopped
1/3 cup mayonnaise
1 tablespoon dried chipotle powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
Form mixture into 2" fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
Make Avocado Salsa: In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.

Nutrition Facts : Calories 355, Fat 21.1, SaturatedFat 3.1, Cholesterol 72.5, Sodium 474.6, Carbohydrate 16.1, Fiber 1.5, Sugar 2.6, Protein 25.1

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