Fish cakes with Lemon Sauce

   Over the last few years, I have adapted this recipe to our own taste.  I have tried it with several types of fish and it always works out nicely.  I usually serve these cakes with veggies but, I have also made two larger patties instead of 4 smaller ones and served them on buns with chips.

Makes 2 servings.

Fish Cakes:

   Ingredients:

2 fish fillets - I normally use Tilapia or catfish but, any white flaky fish will do

1/2  of a white onion, chopped

1/3 of a cup of cracker crumbs

1 egg, beaten

a handful of fresh parsley, chopped

1/2 teaspoon of dry mustard

   Directions:

1. Season the fillets with salt and pepper. Add a little olive oil to a large skillet and cook the fillets and onion until the fish flakes apart and the onions are translucent.

2. In a mixing bowl, combine the cracker crumbs, egg, parsley and dry mustard. Mix in the fish and onions and allow to cool.  Cover and place mixture in the refrigerator to set up for about 30 min.

3.  Uncover the mixture and, using the side of your hand, score the mixture into quarters. Form each quarter into a ball and press into patties.

4.  Heat a little more oil in the skillet and cook the patties, browning them on both sides.  Serve topped with lemon sauce.

Lemon Sauce:

   Ingredients:

1 teaspoon of flour

3 tablespoons of milk

 1/2 tablespoon of butter

1 1/2 teaspoons of lemon juice

a pinch of cayenne pepper

   Directions:

1. Heat the butter in a sauce pan until it bubbles.

2. Whisk the flour into the butter, stirring constantly until combined.

3. Add the milk to the pan, stirring until combined and thickened.

4. Remove the pan from the heat and stir in the lemon juice and cayenne pepper (Don't let the cayenne scare you; a pinch only adds mild heat but, certainly adds a depth of flavor.).