Fish Cakes with Lime Aioli and Spinach Salad

On Sunday, I volunteered for Slow Food Chicago‘s annual pig roast fundraiser at Goose Island Brewery. About a dozen local chefs presented their pork offerings to the hungry foodie throng. Beer flowed freely. The brewers gave tours of their grounds. A whole pig trunk was stuffed with a sausage made from its legs. I ate such things as mole tostadas and roasted pork atop of sous vide watermelon. Several chefs were grilling on the brewery’s loading deck and serving ribs and truffle-oil sausages with foie gras. Even many vegetarians I talked to sampled the offerings at this meat parade because they could be sure, in this company, that the meat was responsibly and locally raised.

I learned a lot about the organization too. Not only do they support sustainable practices, they support pleasurable practices. Slow food can certainly be more more healthful, more responsible–but also, just more enjoyable. There was so much invested in this event–from the chefs, the organization, the volunteers, the participants. Truly, people seemed happy to be there. Well-fed and well-meaning.

In that vein, let’s talk recipe. This is SUCH a delicious reuse of leftovers. I used scrod in these fish cakes because it was on hand from grilled fish tacos the night before. This was a collaborative meal: my recipe, collective labor, collective enjoyment. It hit high on the food pleasure scale–made with friends, shared with friends, and completely delicious.

Fish Cakes with Lime Aioli
1 lb. cooked fish (We used scrod, grilled.)
1 can chickpeas, drained and rinsed
1 c. flour
2 eggs, lightly beaten
salt and pepper
1/2 c. breadcrumbs
1/4 c. olive oil
2 tbsp. butter

Place the fish in a large bowl and use a fork to flake it. Add the chickpeas and roughly mash. Cover with 1/2 c. flour, then add the eggs and salt and pepper (about 1 tsp each). Mix together until thoroughly combined.

In a separate bowl, combine the rest of the flour, the bread crumbs, and salt and pepper. Take a handful of the fish-chickpea mixture and roll into a ball. Roll the fish ball in the breadcrumbs and flour mix, then set aside. Continue this process until all the fish mixture is gone.

Coat a pan with 1/4 c. olive oil and 2 tbsp. of butter, then bring to high heat. Fry the fish cakes (while gently smashing into discs) until each side is a golden brown and it’s cooked through, about four minutes per side. Serve over a spinach salad with a lime aioli, recipes to follow.

Lime Aioli
1 lime
1/8 c. mayonnaise
1/4 c. sour cream
salt and pepper

Combine the mayonnaise and sour cream with the juice of the lime. Add salt and pepper and adjust seasonings to taste. Drizzle over the fish cakes.

Spinach Salad
1 c. baby spinach per cake
Create a vinaigrette using:
1/4 c. olive oil
2 limes
1 tbsp. apple cider vinegar

Combine the vinaigrette ingredients in a processor, then dress the spinach. Serve the cakes on top of the spinach.

These are the hands that mixed the fish cakes.


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About Kate Soto

One response to “Fish Cakes with Lime Aioli and Spinach Salad”

  1. Kate Soto says :

    Looks good. I wish you could come home and cook it. Love, Mom

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