Oh, the overlooked fish cake! Fish cakes were something I grew up with. My dad made the best salmon patties and they were always a hit. Due to my odd issues with salmon, I decided to use a white fish for my version.
Verdict: These were so good! Like wishing you could eat them all evening kind of good! Hubby gobbled them up in record time! (Side note: I think basic training gives military men/women a ridiculous ability to inhale food.). I paired mine with an easy garlic sweet potato purée and topped with some pickled garlic. Yum!
8 oz Mahi Mahi fillets, cooked and flaked into small pieces
85 grams plain plantain chips
1/4 teaspoon black pepper
1/3 teaspoon sea salt
2 tablespoons homemade mayo
1/4 teaspoon dried dill
1/4 teaspoon garlic powder
1 green onion, finely chopped
Avocado oil or coconut oil
1. Place plantain chips in blender or food processor and pulse until very fine.
2. Place 2 tablespoons of the ground plantain chips in a large bowl. Pour the rest onto a plate and set aside.
3. To the bowl of ground plantain chips, add Mahi Mahi pieces, mayo, pepper, garlic, dill, salt, and pepper.
4. Combine together, and using a ice scoop, scoop the mixture and form into patties.
5. Dredge each patty in the ground plantain chips and place into a medium-high heat pan with oil of choice.
6. Cook until golden brown.