You can use any white fish, fresh or canned salmon or shrimp. Fish is full of omega-3 fatty acids and vitamins D and B2 as well as a great source of minerals. It is best to eat fish at least twice a week.
Serves 4
1 pound (455 g) wild fish fillets, chopped
1/3 cup (45 g) each diced organic : celery, onion, and bell pepper
2 Tbs. (30 ml) (dairy-free) organic mayonnaise
1 Tbs. (15 ml) grain mustard
2 Tbs. (30 ml) minced dill or 1 Tbs. (15 ml) dry dill
2 Tbs. (30 ml) olive oil
organic lemon wedges
optional: organic salsa
1. Pulse in a food processor, the fish in 2 batches, 2-3 times for a few seconds each.
(a) Slip this if using canned salmon.
2. Mix together the celery, onion, bell pepper, mayonnaise, mustard, and dill.
3. Add the fish and stir.
4. Form 12 cake, about 1/4 cup (30 g).
5. Heat 1 Tbs. (15 ml) of oil in. a nonstick pan, over medium heat.
6. Sauté half of the cakes until lightly browned on both sides, temperature of 145F (63C).
7. Repeat with the remaining oil and cakes.
8. Serve with lemon wedges (and optional salsa).
Try "Salmon Salad":
or one of our other fish recipes.
