Fish Cakes with Lime Butter Recipe

Ingredients :

1

3 slices

1

1 tablespoon

1.5 teaspoons

1/4 cup

1/4 cup

1

1

onion

stale bread, white or brown

large egg

dried parsley

salt

sesame seeds

butter

lime

15-ounce can salmon

black pepper

cooking oil

1. Chop the onion in the food processor.

2. Add the stale bread and pulse until it forms coarse crumbs.

3. Drain the fish if you use canned salmon.

4. Add the fish, egg, parsley, salt and pepper to the food processor and pulse.

5. In a skillet, heat about 1/2 inch of cooking oil over medium-high heat.

6. Form the mixture into 8 small, roundish patties or 4 large, flatter ones.

7. Roll each patty lightly in sesame seeds (or dust with flour) and fry in oil until golden, about 5 minutes on each side.

8. The oil should be quite hot, or else the fish cakes will soak up too much of it.

9. Place the butter in a cup and microwave it for less than a minute until it is just melted and not bubbling.

10. Squeeze the lime juice into the melted butter, whisk quickly with a fork, and serve with the fish cakes.

Serves 4

"En papillote" is the French term for food cooked in little parchment paper or foil packages. Although parchment paper makes a lovely looking package, aluminum foil makes a tighter and more reliable seal for busy cooks.

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