RECIPE OF THE DAY! FISH CAKES WITH SWEET & SOUR SAUCE

I use the following fish in this recipe because it's the flakiest fish and has a great flavor and taste. Look at the ingredients part of this recipe for the ones I recommend.Fish cakes give me the feeling of being at a New England seaport. ENJOY!

Makes 12 fish cakes

Active Time: 20 minutes
Total Time: 25 minutes

Ingredients

Sweet and Sour Sauce

4 Tbsp lime juice

1 Tbsp each light soy sauce and sugar

1/4 tsp red pepper flakes


Fish cakes

1/2 medium bell pepper

1/3 cup packed fresh cilantro

1 clove garlic

1 slice (1/2 in. think) fresh ginger

2 tsp each grated lime zest and sugar

1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks

1 Tbsp vegetable oil

Preparation

1. Sauce: Stir all ingredients in a small bowl until well blended.

2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.

3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)

4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.

304 Calories Per Serving