1/2 cup red onion, finely diced
2 cloves garlic, minced
2 large eggs, beaten
1 tsp. Dijon mustard
1/2 cup seasoned breadcrumbs
1/4 cup mayonnaise
1/4 cup fresh basil, minced (or 2 tsp. dried basil)
1/2 tsp. salt
pinch white pepper
1 1/2 pounds fish fillets, flaked
3 Tbs. olive or vegetable oil
Preparation:
Shred the fish into quarter-sized flakes. You can either break the fillets apart with your fingers or use the tines of a fork to rake through the fish. Make certain that you gently squeeze the water out of the fish before using, particularly if the fish has been previously frozen.
Combine first 9 ingredients in a bowl and mix well. Add fish flakes and combine mixture with hands until blended. Do not over mix. Mixture should be chunky. The mixture will be moister than what you may be accustomed to but that’s a good thing. If they are a bit dry, add some additional mayonnaise or beaten egg. If they are just too wet and runny, add some additional bread crumbs.
Form into 8 round cakes about 3/4 to 1 inch thick. Heat oil over medium heat in a large skillet. Add cakes and lightly brown on first side about 4 minutes. Turn cakes over carefully with a spatula and cook for 3 minutes more or until cakes are just cooked throughout.
Serving Suggestion:
Serve with your favorite tartar sauce, cocktail sauce or a white wine and butter sauce (beurre blanc).
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