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Nutrition Facts
Serving Size 1 (194g) Recipe makes 6 servings The following items or measurements are not included below: 4 slices pickled jalapeno peppers
Calories 354
Calories from Fat 189		(53%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 10.4g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 474mg		19%
Potassium 478mg		13%
Total Carbohydrate 16.1g		5%
	Dietary Fiber 1.5g	6%
	Sugars 2.6g
Protein 25.1g		50%
detailed view... how is this calculated?

Chipotle Fish Cakes With Guacamole Salsa

Recipe #382679 | 1½ hours | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Renee in Yerushalayim
Jul 24, 2009

This Chipotle fish cake recipe was "Planned Over" Recipe when I needed to be frugal and quickly use-or loose- some delicious Barbecue Salmon (recipe on www.thekosherchannel.com/barbecue-salmon.html ). My challenge: adapting this exotic sounding recipe to my family's tastes while using only ingredients already in my kitchen. I came up with this winner. From The Kosher Channel.

SERVES 6 -8 , 12 Fish Cakes (change servings and units)

Ingredients

1 tablespoon vegetable oil
1/4 cup vegetable oil
1 small onion, peeled and diced (about 1 cup)
1 red bell pepper, seeded and diced (about 1 cup)
2 garlic cloves, minced
1 tablespoon water
3-4 slices soft bread such as challah
1 1/2 lbs cooked boneless meaty fish such as salmon, flaked
4 slices pickled jalapeno peppers, diced
1 tablespoon cilantro, chopped
1/3 cup mayonnaise
1 tablespoon dried chipotle powder
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
2
In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
3
In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
4
Form mixture into 2” fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
5
Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
6
Make Avocado Salsa: In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.