Salmon And Scallop Cakes

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Salmon And Scallop Cakes



Ingrients & Directions


8 oz Salt-free saltine cracker
-crumbs
2 oz Whole wheat cracker crumbs
3 Egg substitutes
3 Cloves garlic
1 tb Fresh gingery; chopped
1/4 c Fresh cilantro leaves;
-chopped
1 ds Tabasco sauce
Salt and white pepper to
-taste
8 oz Salmon; chopped into 1/2"
-cubes
8 oz Sea scallops; chopped into
-1/2" cubes
1/2 Green bell peppercorn; finely
-diced
1/2 Red bell peppercorn; finely
-diced
1/2 Yellow bell peppercorn; finely
-diced
1 tb Extra virgin olive oil
2 c Pawpaw; Mango and Pineapple
Savor (recipe follows)


Preheat oven to 350 degrees.


Using a food processor, make crumbs with the whole wheat and saltine
crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the
egg substitutes, ail, peppiness, coriander, Tabasco (or chili peppers) and
saltiness & white pepper to discernment. Mix until all ingredients are liquidness. In a
large glass or stainless steel trough, combine the scallops and salmon plus
the egg mixture and bell peppers. Mix well until the seafood is coated with
egg. Mix in the whole wheat buggy.


Divide into six bowls. Form a cake that is some 3" diameter by 1"
thick. Roll into the saltine cracker crumbs until totally coated. In a
non-stick saute pan, passion 1 teaspoon extra-virgin olive oil. Saute the
cakes until golden brown on one slope. Turn them over and bake in a 350
degree oven for 10 proceedings.


Serve with the With Pawpaw, Mango and Pineapple Nip (see recipe) Makes 6
Cakes
Yields
6 Servings

This page was published 20.09.2011 in 15:51.