FISH CAKES WITH DIPPING SAUCE

Dipping sauce:

- 1/2 cup sour cream

- 2 teaspoons freshly squeezed lemon juice

- 1/2 teaspoon yellow mustard

Fish cakes:

- 1 cup whole-wheat breadcrumbs or good-quality store-bought whole-wheat breadcrumbs

- 1 pound white fish, such as cod or flounder, cooked and shredded

- 2 eggs, lightly beaten

- 1 tablespoon minced fresh onion

- 2 tablespoons sour cream

- 2 teaspoons freshly squeezed lemon juice

- 1/2 teaspoon yellow mustard

- 1/2 teaspoon salt

- Dash of cayenne pepper

- Ghee (clarified butter) or olive oil, for cooking

1. To make the dipping sauce, combine all the sauce ingredients in a small bowl. Cover and refrigerate. 

2. To make the fish cakes, spread 1/2 cup of the breadcrumbs on a plate and set out another empty plate. 

3. In a medium bowl, thoroughly combine the fish, eggs, onion, sour cream, lemon juice, mustard, salt, cayenne pepper, and the remaining 1/2 cup of breadcrumbs. 

4. To form the cakes, grab a golf ball-size handful of the fish mixture and squeeze it together with your hands just enough for it to come together (discard any excess liquid). Slightly flatten the ball, coat the outside with a light layer of breadcrumbs, and place it on the empty plate. Repeat with the rest of the fish mixture. 

5. Set a large sauté pan over medium-low heat and add a thin layer of ghee or olive oil to cover the bottom. When the oil is hot, cook the fish cakes (in batches if necessary) until golden brown, 3 to 5 minutes per side. Serve warm with the dipping sauce. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 Days of Real Food, 2014