I like to use up everything from a dinner if I can - but leftovers warmed up are so blah. Yesterday, I got the idea to make fish cakes out of the flounder that my grandparents made for dinner. I actually followed a recipe for crab cakes in the latest House Beautiful magazine, with some obvious changes of my own. I had to also modify certain things to fit my grandparents diet (for example they prefer cayenne pepper to black pepper and coconut milk to cow's milk) It came out very good and it was really easy to make.
Fish Cakes with Basil Dressing and Marinated Tomatoes
The I'm-a-Gourmet-Elitist Marinated Tomatoes Use a quart of cherry tomatoes and cut them in half. Chop a small bunch of basil leaves and add. Add olive oil, juice from a quarter of lemon, Old Bay Seasoning, Sea salt and cayenne pepper to taste. Its a good idea to make these first so that they can chill in the fridge for at least a half an hour.
Basil Dressing 1/2 cup of Mayonnaise (I used one made with Grape Seed oil)
1/2 a cup of Sour Cream
1/2 a cup of Coconut Milk (the regular recipe used Buttermilk)
Juice from half a lemon
1/3 cup of basil leaves
1/4 cup parsley
Sea Salt and a Pinch of pepper
Mix all ingredients in the blender until smooth. Cover and place in the fridge.
A Cup of Cooked Flounder (or whatever fish you want to use)
1/2 cup of bread crumbs (I used Ezekiel bread)
The juice from Half a Lemon
One Large egg
2 Tablespoons of Mayonnaise
Sea salt and pepper
Blend this mixture until smooth, and then put in the fridge. Let sit for at least ten minutes. Put your frying pan on low to medium and let it get hot before starting. Add lots of coconut oil to the pan when you are ready to fry the cakes. Use a tablespoon to portion the cake batter onto the pan and press gently to flatten the cake. Fry the cakes until you can flip them without breaking.
Put cakes in a pretty plate with a drizzle of dressing and some tomatoes and enjoy!
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