Serves 12-24 Mini Creole Fish Cakes Ingredients: 1-1/2 pounds minced cod or halibut 1 large egg, lightly beaten 3 tbsp mayonnaise 3 tbsp seasoned dry bread crumbs 2 tbsp chopped fresh parsley 2 tsp Dijon mustard 1 tsp Creole seasoning, Cajun seasoning or Old Bay Seasoning 1/4 tsp ground black pepper 2 tbsp olive oil Preparation: Preheat oven to 400 degrees. In a large bowl, combine fish, egg, mayonnaise, bread crumbs, parsley, mustard, seasoning, and black pepper. Gently mix ingredients together, being careful not to break up fish. Shape mixture into 24 balls and press balls into mini cakes, each about 1-inch thick. At this point, you can refrigerate the cakes for up to 24 hours. Heat oil in a large skillet over medium-high heat. Working in batches, add fish cakes to hot oil and saute 1 to 2 minutes per side until golden brown. Transfer cakes to a large baking sheet and bake 10 minutes until cakes are cooked through.
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