Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

March 8, 2010

Foodie with Family: Spring and camo casts

(Continued)

Thankfully, this is the season of things being rebuilt, reborn, remade and rejuvenated. It couldn't come at a better time. Bring on the spring!

Fish is big on menus right now. Healthy, delicious and quick cooking, it's nearly the perfect protein. New England Style Fish Cakes are one of our favorite ways to eat it.

This recipe yields enough for a large family or for company. If you are cooking for fewer mouths, halve all of the ingredients except the eggs. Those you can simply reduce to two.

New England Style Fish Cakes

2 lbs. firm fleshed boneless and skinless white fish fillets such as cod, blue hake, or haddock

2 c. freshly made medium fine breadcrumbs. This is roughly equivalent to 6 slices of bread.

3 medium stalks of celery, finely diced

1 bunch green onions, thinly sliced then chopped again until finely minced

3 large eggs

1 T. dried basil

11/2 t. Old Bay Seasoning or other seafood seasoning blend

Salt and pepper to taste

Neutral oil, such as canola, for pan-frying

Roughly cut the fish fillets into two-inch chunks and place the pieces into the work bowl of a food processor fitted with a blade. Pulse several times until the fish is broken down into a puree that still contains some pieces. No pieces should be larger than pebble-size.

Add the processed fish and the remaining ingredients to a large bowl and mix until uniform.

Place a 12-inch nonstick skillet over medium-high heat and add a thin coating of oil to the pan; a tablespoon should be sufficient. Swirl the oil to coat the pan.

Working quickly, form 1/2-cup of the fish mixture into a thin patty and carefully place it into the oiled pan. The pan should fit four patties at a time. Once all four patties are in the pan, raise the heat to high and cook for five minutes. Carefully flip the patties and cook for five more minutes. Transfer the fish cakes to a plate lined with a paper towel.

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