FISH CAKES WITH CREAMY PARSLEY DRESSING

Ingredients

Fish Cakes

2 large potatoes

2 cooked king fish fillets, skinned and flaked (or any firm fleshed fish)

2-3 tablespoons fresh chives, finely chopped

½ lime, juiced

2 cups flour for coating

3 tablespoons of vegetable oil

Salt and Black Pepper

Creamy Parsley Dressing

1 cup mayonnaise

1 bunch fresh parsley

1 tsp paprika

½ tsp cayenne pepper

½ tsp salt

½ tsp black pepper

1 tbsp lime juice

Directions

1. In a medium pot of boiling salted water add potatoes and cook for 15 to 20 minutes. Don’t overcook. Drain and allow to cool; peel off skin and set aside.
2. While potatoes are boiling, combine flaked fish, chives, lime juice, salt and pepper in a bowl and set aside.
3. Shred potatoes, using the coarse side of a grater, add to the fish mixture. Mix ingredients together well.
4. Divide the mixture into equal portions; you should be able to get 7-8 portions. Shape into a mini cake; flatten each cake to about ½ inch thickness.
5. Heat oil in a sauté pan. Coat cakes with flour, dusting off excess and carefully add cakes and fry for 2-3 minutes on each side, until cakes are golden brown.
6. Drain cakes on paper towels and serve with creamy parsley dressing.
7. For the dressing: Remove the parsley leaves and chop finely. It should yield approximately 2 tbsp. Place in a small bowl. Add the remaining ingredients and mix until well blended. Taste and adjust seasonings. Refrigerate until ready to use.