White Fish Cakes With Lemon-Chili Mayo

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These were really easy and awesome. I cut the recipe in half for two of us and it made 4 cakes, but otherwise it makes 8.

1 rib celery coarsely chopped
2 green onions coarsely chopped
1/4 cup fresh parsley leaves
450 g white-fleshed fish fillets (such as halibut) coarsely chopped (I used tilapia: 2 fillets was about 225g)
3/4 cups fresh bread crumbs (about 1 slice bread) (I had Prairie Grain, yum!)
1 egg
2 teaspoons Dijon mustard
1/4 teaspoon pepper
*I also added some Bon Appetit seasoning
1 tablespoon vegetable oil

Lemon-Chili Mayo:

1/3 cup light mayonnaise
1 1/2 teaspoon lemon juice
1/4 teaspoon chili powder

In food processor, pulse together celery, green onions and parsley until finely chopped. Scrape into bowl. Add fish to food processor; pulse until fine but not pureed. Add to bowl; mix in bread crumbs, egg, mustard and pepper.

Divide into 8 portions; form into 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium heat; cook fish cakes, turning once, until golden and firm to the touch, 8 to 10 minutes.

Lemon-Chili Mayo: Meanwhile, whisk together mayonnaise, lemon juice and chili powder. Serve with fish cakes.

Change it up - Cornmeal white Fish Cakes With Lemon-Chili Mayo: Coat fish cakes in 1/3 cup medium or fine-ground cornmeal. Cook as directed.

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