Fish Cakes with Chipotle Cream

by Linda Hannah

Fish Cakes
1/3 cup mayonnaise
1 egg
1 Tbsp lime juice
1 1/2 lb cooked cod
2 celery stalks, diced
1/2 tsp VE Sea Salt, ground
3 slices whole wheat bread, as fine crumbs
3 Tbsp olive oil

Chipotle Cream
1/2 cup sour cream
2 Tbsp lime juice
1/2 tsp lime zest
1/2 tsp sugar
1/2 tsp VE sea salt
1 tsp VE Chipotle Chilli

1. Blend the mayonnaise, egg and lime juice in a large mixing bowl.
2. Flake the cod into small pieces and add to bowl.
3. Mix in celery and salt.
4. Pour the bread crumbs on to a sheet of wax paper.
5. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly.
6. Heat olive oil in a skillet. Place breaded patties in skillet and cook about 5 minutes a side or until golden brown.
7. Mix together all ingredients for the Chipotle Cream. Serve over fish cakes.