PAWPAW, MANGO & PINEAPPLE RE
1/2 c Diced papaya
1/2 c Diced mango
1/2 c Diced pineapple
2 tb Finely chopped fresh
-cilantro
1 tb Finely chopped fresh mint
-leaves
1 tb Apple-cider vinegar
1 tb Extra virgin olive oil
1/4 ts Salt
1/4 ts Freshly ground black peppercorn

Chef Jean-Pierre Brehier/Source - Incredible Cuisine

Directions: Preheat oven to 350. Using your food processor, make crumbs
with the saltine and whole-wheat crackers but keep them in separate bowls.
In a food processor, combine the egg substitutes, coriander, ail, gingery,
Tabasco, and salt and white pepper to tasting. Mix until al the ingredients
are liquidity. In a large glass or stainless steel bowlful, combine the salmon
and scallops plus the egg assortment. Mix well until the seafood is coated
with egg. Ad the whole wheat cracker crumbs, mix moreover, and then carefully
fold in the crabmeat. Divide into six balls. Form into cakes that are
some 3 inches in diameter and 1 inch thick. Roll in the saltine
crumbs until totally coated. In a nonstick ovenproof saut?pan, heat the
olive oil. Saut?the cakes until golden brown on one english. Turn them over
and bake in oven for 10 transactions. Serve with the Pawpaw, Mango & Pineapple
Smack.