Sweet & Savory Wild Caught Fish Cakes

Sweet & Savory Wild Caught Fish Cakes Recipe

Prep & cook time: 35 minutes (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 1 scoop (about 2 T.) Spitfire Gourmet Garlic Sweet Tang
• 10 oz. Fish (about 2 cups – leftover or cooked Tuna, Salmon, even canned)
• 2 Scallions, chopped (some green parts, too)
• 1 Celery Stalk, chopped fine
• 1 Lemon (or 3 T. Lemon Juice)
• 2 T. Sour Cream
• 1 T. Soy Sauce
• 1 T. Dijon Mustard
•  ¾ cup Italian Bread Crumbs
• 2 Eggs
• ½ cup Olive Oil
• Tartar Sauce and/or Mustards (for dipping)

INSTRUCTIONS:

1. Mix Spitfire Gourmet Garlic Sweet Tang into Fish (minced & deboned, of course). Add the Scallions, Celery, juice of 1 Lemon, Sour Cream, Soy Sauce, Dijon Mustard, Italian Bread Crumbs, and Eggs. Form into 8 patties.
2. Fry on high in about cup pre-heated Olive Oil for 1-2 minutes per side to brown.
3. Place in a baking dish, and bake at 375° for 20 minutes. Serve with Tartar Sauce and fun Mustards – or the homemade Tartar Sauce below-for dipping.
   
   Gourmet Tip:
   Don’t forget the Sauce! Make easy Tartar Sauce for dipping with 3 T. Sweet Relish and 3/4 Cup Mayo. Add 1 teaspoon each of Mustard & Lemon Juice.