RECIPES: ANY FISH CAKES, CURRIED MAYONNAISE

ANY FISH CAKES

Serves 4 to 6.

Please note that these call for mashed potatoes; leftovers from last night's dinner are great. These fish cakes may be prepared ahead and kept in the refrigerator overnight. I use an ice-cream scoop to spoon out 8 to 12 cakes, but using a tablespoon, they make darling mini-fish cake appetizers.

• 1 lb. fish (salmon, whitefish, walleye, cod or trout)

• 1/4 c. heavy cream, or a bit more as needed

• 1 c. mashed potatoes, gently warmed

• 1 tbsp. lemon juice

• 1/4 tsp. salt

• 1/8 tsp. freshly ground pepper

• 1 tsp. Worchestershire sauce

• Several judicious shakes Tabasco sauce

• 1/4 c. chopped green onions

• Several tablespoons unsalted butter for sautéing, as needed

• Curried mayonnaise (see recipe), optional

Directions

Trim the fish of all gristle, silver skin and bones. In a food processor fitted with a steel blade, purée the fish in small batches, adding just enough cream to keep the mixture loose and moving. (It tends to ball up in the middle so you will need to spread it out frequently with a spatula.)

Turn the fish mixture into a large bowl and add the warmed potatoes, lemon juice, cayenne, salt, pepper, Worcestershire sauce, Tabasco and green onions. Mix well; if it seems too thick, add more cream.

Serve with curried mayonnaise.

Nutrition information per serving of 6:

Calories225Fat13 gSodium195 mg

Carbohydrates9 gSaturated fat6 gCalcium28 mg

Protein16 gCholesterol67 mgDietary fiber1 g

CURRIED MAYONNAISE

• 1 c. mayonnaise

• 2 tbsp. fresh lime juice, or to taste

• 1 tsp. curry powder, or to taste

• 1 tbsp. freshly chopped cilantro, or to taste

Directions

Whisk together mayonnaise, lime juice and curry powder. Add chopped cilantro and salt and pepper to taste.

Nutrition information per serving of 1 tablespoon:

Calories89Fat10 gSodium70 mgSaturated fat1 gCarbs1 gCalcium5 mg

Protein0 gCholesterol70 mgDietary fiber0 g