Chipotle Fish Cakes With Guacamole Salsa

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 www.thekosherchannel.com/barbecue-salmon.html ). 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.

• Ready In: 1 hr 25 mins
• Serves: 6-8
• Yields: 12 Fish Cakes

Ingredients

• 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

Directions

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. In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
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. 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. 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. 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.