Name: White Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: For the Potato Crisps:; 4 Yukon Gold potatoes, sliced into ¼-inch rounds; 2 tablespoons extra virgin olive oil; 1 – 2 teaspoons kosher salt; ½ – 1 teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper, or to taste; For the Fish Cakes: 7 patties, 4oz. each; 1 pound white fish (we used Cod); ¾ cup finely chopped onion; ½ cup finely chopped red pepper; ¾ cup finely chopped celery; ½ bunch chives, finely chopped; 1 ½ – 2 teaspoons kosher salt; ¾ teaspoon freshly ground black pepper; 1 egg, slightly beaten; 2 cups ground almond meal; Everything else:; 1 lemon, cut into ¼ inch slices; 1 bunch scallions; ½ jicama, cut into ¼ inch thick sticks; 2 small cucumbers, cut into ¼ inch thick rounds; Romaine lettuce; Marinated Red Onions Magic Elixirs™ oil; Salt, to taste; Cayenne, to taste

Ingredients

For the Potato Crisps:

4 Yukon Gold potatoes, sliced into ¼-inch rounds

2 tablespoons extra virgin olive oil

1 – 2 teaspoons kosher salt

½ – 1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

For the Fish Cakes: 7 patties, 4oz. each

1 pound white fish (we used Cod)

¾ cup finely chopped onion

½ cup finely chopped red pepper

¾ cup finely chopped celery

½ bunch chives, finely chopped

1 ½ – 2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

1 egg, slightly beaten

2 cups ground almond meal

Everything else:

1 lemon, cut into ¼ inch slices

1 bunch scallions

½ jicama, cut into ¼ inch thick sticks

2 small cucumbers, cut into ¼ inch thick rounds

Romaine lettuce

Marinated Red Onions Magic Elixirs™ oil

Salt, to taste

Cayenne, to taste

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Instructions

Make the Potato Crisps:

Preheat the oven to 425 F. Place the potatoes in a bowl with olive oil, salt, pepper, and cayenne and toss to coat each potato slice evenly. Place the potato slices evenly on a parchment paper-lined baking sheet. Place in the oven and cook for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potatoes are soft, about 45 minutes. Remove and set aside.

Make the Fish Cakes:

Place the fish in a food processor. Keeping some texture to the fish, pulse for about 2 seconds. Transfer to a bowl and add the onion, red pepper, celery, chives, salt, and pepper. If you are going to cook right away, add the egg to the mixture and mix well. If not cooking immediately, store mixture in the refrigerator, then add the egg when ready to cook.

Form the fish mixture into 4 oz. patties, for about 7 patties total. Sprinkle each side evenly with almond meal. In a large sauté pan on medium heat, sauté the fish cakes about 4 minutes on each side, or until golden brown. If they get too browned, turn the heat down and cover until fully cooked.

Build your Platter:

Start with the romaine. Then sprinkle with salt and drizzle with Marinated Red Onion Oil. Then place the potatoes, scallions, avocado, cucumbers, jicama and serve with Tessemae’s Creamy Green Goddess dressing.