Chipotle Fish Cakes With Guacamole Salsa Recipes

FISH CAKES WITH CHIPOTLE CREAM

Steps:

• Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.
• Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
• Form the cod mixture into 8 patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with the chipotle cream.
• Combine all ingredients in a small bowl.
• In a large skillet, heat the olive oil and saute the vegetables until tender.
• Dress the salad greens lightly with olive oil and vinegar. Sprinkle with coarse salt, to taste.

KNOCK OFF CHIPOTLE GUACAMOLE

Steps:

• After peeling avocados take core out and set aside.
• Place the insides of the avocado in a bowl.
• Take a potato masher and mash the avocados until it is a creamy consistency.
• Add, onion, cilantro, jalapeño, and spices over the avocado mixture.
• Stir the ingredients and then add juice from half of a lime.
• Stir and refrigerate until ready to serve.
• Note- to keep guacamole from turning brown add the cores that you set aside back in the bowl and place on top of the guacamole.
• For some reason this will keep it fresh for a longer period of time.