Improved fish and shrimp cakes

Fish and shrimp cakes



As always, measurements are approximate.



¾ lb yellowtail
1 lb shrimp
1 cup shredded cabbage
2 carrots
4 green onions
1 small onion
½ cup chopped cilantro
1 tbs grated ginger
2 eggs
1 tsp salt
1 tsp black pepper


Panko bread crumbs

Oil


I was angling for a bit of Asian flair with some of the veggies, but the result turned out pretty Western. Celery, garlic, mushrooms, spinach – you could mix up the veggies greatly.


Chop all the vegetables fine. Chop the fish and shrimp not so fine. Mix together with the 2 eggs, ginger, salt and pepper. Form into patties and roll in bread crumbs (you could do this a day or two in advance). Fry in shallow oil over medium heat for 3 minutes per side or until brown and cooked through.



Dill Sauce

¼ cup chopped dill
½ cup mayonnaise
Juice of 1 lemon
½ tsp salt

Chop the dill, squeeze the lemon, stir in the salt.

Serves 4-6.