Wild Fish Cakes

By stacymd23

Ingredients

• 1 lb red snapper or orange roughy
• 2 cups water
• 1/2 cup cooked wild rice
• 1/2 cup mayo
• 1/2 cup dried bread crumbs
• 1 1/2 tsp old bay
• 1 large egg, beaten
• 1/2 tsp s&p
• 1/2 tsp dried mustard
• 2 Tablespoon cornmeal (divided)
• butter

Preparation

Step 1

1. Bring 1 lb fish and 2 cups of water to boil in 12 inch skillet. Reduce heat and simmer 8-10 minutes until cooked through (if fillets are thick, turn halfway through). Drain on paper towels and cool. Flake fish into small pieces with fork.

2. Combine rice, mayo, bread crumbs, Old Bay, salt pepper, mustard, egg in bowl. Stir in fish, Cover and refridgerate 1 hour or overnight.

3. Line jelly-roll pan with wax paper. Sprinkle with 1 table cornmeal. Shape fish mixture into 1/2 inch thick patties. Transfer to wax paper. Sprinle with 1 tablespoon cornmeal.

4. Melt 2 tablespoons butter in skillet over med heat. Cook fish patties 3 mins. Add 1 tablespoon butter turn cakes and cook 3 mins, until cakes are browned