Mom's Secret Ling Cake Recipe

[Earthquake]

My wife is not as fond of ling as I am. Since Big Jim and I caught up a lot of fillets on Sunday, I was looking for something to do with them since I don't like to freeze ling. I called my mom since she makes some great fish cakes and she gave me the recipe. She usually makes these with striper, but what a great taste with fresh ling. We all LOVED these, so try it out. Would be good for crab cakes, too.

Betty Miller's Fish Cakes

2 pounds fresh fillets
2 tablespoons mayo
1 tablespoon dijon
2 eggs
2 cups bread crumbs
1 cup onion chopped
1 cup green pepper chopped
1 cup carrots - shredded
1 cup corn - canned or frozen
1 cup celery - chopped
2 tablespoons extra virgin olive oil
1 teaspoon Old bay seasoning
crushed red pepper flakes to taste


Boil or steam the fish, then drain and let cool.

In a saucepan, heat olive oil and add onion, pepper, celery, and carrots. Heat to sweat the vegetables and get the flavors to meld - 3-5 min over med-hi heat.

In a large mixing bowl add mayo, dijon and eggs and mix. Add the fish and the vegetables AND BREAD CRUMBS and mix until coated with wet ingredients. Add more mayo as needed for a workable consistency - add seasoning to taste.

Set the mixture in the fridge for an hour or overnight. Work a small hanful of mixture into a 3 inch cake - half an inch thick. Pan fry these in veg or canola oil - 3 minuutes per side. Makes about 12-15 cakes.

Enjoy. Thanks, Mom.