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    You are in: Home / Recipes / Chipotle Fish Cakes With Guacamole Salsa Recipe
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    Chipotle Fish Cakes With Guacamole Salsa

    Chipotle Fish Cakes With Guacamole Salsa. Photo by thekosherchannel

    1/1 Photo of Chipotle Fish Cakes With Guacamole Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    thekosherchannel's Note:

    This Chipotle fish cake recipe was "Planned Over" Recipe when I needed to be frugal and quickly use-or loose- some delicious Barbecue Salmon (recipe on ). My challenge: adapting this exotic sounding recipe to my family's tastes while using only ingredients already in my kitchen. I came up with this winner. From The Kosher Channel.

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    Serves: 6-8


    Fish Ca ...

    Units: US | Metric

    • 1 tablespoon vegetable oil
    • 1/4 cup vegetable oil
    • 1 small onion, peeled and diced (about 1 cup)
    • 1 red bell pepper, seeded and diced (about 1 cup)
    • 2 garlic cloves, minced
    • 1 tablespoon water
    • 3 -4 slices soft bread such as challah
    • 1 1/2 lbs cooked boneless meaty fish such as salmon, flaked
    • 4 slices pickled jalapeno peppers, diced
    • 1 tablespoon cilantro, chopped
    • 1/3 cup mayonnaise
    • 1 tablespoon dried chipotle powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper


    1. 1
      Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
    2. 2
      In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
    3. 3
      In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce) Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
    4. 4
      Form mixture into 2” fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
    5. 5
      Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
    6. 6
      Make Avocado Salsa: In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.

    Ratings & Reviews:


    Nutritional Facts for Chipotle Fish Cakes With Guacamole Salsa

    Serving Size: 1 (146 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.9
    Calories from Fat 189
    Total Fat 21.1 g
    Saturated Fat 3.1 g
    Cholesterol 72.5 mg
    Sodium 474.5 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 1.5 g
    Sugars 2.6 g
    Protein 25.1 g

    The following items or measurements are not included:

    pickled jalapeno peppers

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