1 ½ cups (375 ml) shredded and cooked fish (salmon, sole, haddock, cod or other fish of your choice)
1 tablespoon (15 ml) finely chopped onion
1 tablespoon (15 ml) celery leaves finely chopped
¼ teaspoon (1 ml) sea salt
Pinch of pepper
2-3 tablespoons (30-45 ml) dry bread crumbs
1 organic egg
2 CHOICES of breadcrumbs:
1- Fresh bread :
In the blender or food processor, pulse one or two slices of fresh bread into crumbs.
Add a pinch of vegetable salt, some pepper and a pinch of garlic powder.
For variety, you can add ¼ cup (65 ml) crushed cereal flakes.
2- Breading crisp and seasoning :
½ cup (125ml) pastry flour
3 c. tablespoons (45 ml) vegetable stock powder without msg
2 c. tsp (10 ml) of chervil
2 c. tsp (10 ml) dry mustard
1 c. teaspoon (5 ml) garlic powder
1 cup (250 ml) crushed cereal flakes
Mix well all ingredients. Shape into patties and coat with breadcrumbs of your choice.
Place on a cookie sheet and bake at 350 degrees F (180 degrees C) about 20 minutes. Turn patties over halfway through cooking so they are golden on both sides.
For the breading:
Mix the ingredients well and coat the fish cakes. If necessary, moisten the fish cakes to allow the breading to stick better to the prepared fish.
Serve with a dill sauce and lemon or cucumber sauce.