I bought too much tilapia the other day, and made fish for dinner, then fish tacos and finally: fish cakes. We fell in love with the fish cakes. So much so, that they made my all-pomegranate ‘Girls Night In’ dinner menu. I served them with chipolte aioli and pomegranate corn relish.
The worth of a dish is often proven by the fact that I make it again… and again. These fish cakes made the ‘regular’ weeknight dinner AND weekend party menu. Take note:
makes 24 2-inch cakes
3 cups tilapia or other white fish, roughly chopped
2 cups bread crumbs
1/2 cup shredded Parmesan
1/4 cup red onion, minced
2 tsp dijon
1/2 cup chipolte mayonnaise
1/4 cup mayonnaise
1 T Worcestershire
pinch chili pepper
KS&CP TT (kosher salt and coarse pepper to taste)
2 T minced fresh Italian flat-leaf parsley
1 tsp baking powder
optional: 5 cloves garlic
optional: 1/4 cup minced annaheim pepper
optional: 1/2 cup minced broccoli slaw (Trader Joe’s).
Put all ingredients in bowl, stir to combine, then form in patties. Freeze some for later, if desired.
Serve with chipolte aioli and pomegranate corn relish (recipe below):
Pomegranate Corn Relish
1/2 cup roasted or sauteed corn
1/4 cup finely minced red onion (or shallots)
1/4 cup finely minced cilantro
1/4 cup fniely diced annaheim chili pepper
1/2 lime, juiced
Kosher Salt, to taste.
1 tsp honey
1/3 cup pomegranate seeds (aka arils)
optional: 3 T diced mangoes or peaches
Cut up red onion and place in cold ice water for 20 minutes; drain and squeeze to extract excess water (use paper towels). Combine remaining ingredients. Store in fridge until ready to serve (I usually make it in advance, to let the flavors mingle. Then let it sit at room temp prior to service).