Salmon or Crab cakes

For the cakes:

• 2 cups cooked crab meat or salmon (or other fish)
• 1 medium boiled potato, mashed
• 1/4 cup almonds or peanuts, ground
• 1/4 cup roquefort cheese (or bleu, or gorgonzola)
• 1 T of ginger chopped
• 2 T fresh basil, chopped

Wash:

• 2 eggs or egg substitute, beaten
• 1/2 cup panko, or bread crumbs

Dipping sauce:

• 2 t mustard
• 1 T chili paste
• 1/4 cup honey
• 1 t olive oil

It should be clear from the above, that this is a basic recipe with many possible variations. The most important element is the potato that holds the fish or crab together for dipping and dredging.

1. Combine the cake ingredients, mashing with wooden spoon or masher until all parts are mixed and it forms a smooth paste.

2. Form 3" balls about 2" , then pat them flat to form cakes about 1/2" thick. Dip in the beaten eggs and then dredge with panko. Panko will result in much crisper cakes.

3. Heat 4 T olive oil, preferably in a cast iron skillet and fry hte cakes for 3-4" each side or until browned and crispy.

Serve with dipping sauce.

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