Naturally Gluten-Free Halibut Cakes
Alisa Fleming ~ These bite-sized halibut cakes are a great way to stretch a little seafood into enough to feed a crowd for holiday parties or general entertaining. Unlike many types of fish, wild Alaskan halibut has a firm, flaky texture that allows it to hold its shape when cooked. Plus, it has a delicate flavor that works seamlessly in recipes like these halibut cakes.
- 2 pounds russet potatoes, peeled and cut into large chunks (see note below)
- 2 tablespoons dairy-free margarine
- 6 green onions, trimmed and finely chopped (about ¾ cup)
- 1 pound skinless Alaska Halibut, cut into large pieces
- 1 large egg, beaten
- Salt and freshly ground black pepper, to taste
- ¾ cup (3 ounces) instant polenta, divided
- Vegetable oil, as needed for frying
- Cook the potatoes in lightly salted boiling water until tender. Drain and transfer to large bowl.
- Mash the potatoes, and let them cool slightly.
- While the potatoes are cooling, melt the margarine in a medium pan over medium heat. Add the green onions and cook for 3 to 4 minutes, or until softened.
- Remove the onions, add the halibut and cook until opaque throughout, breaking fish into chunks while cooking.
- Add the green onions and halibut, along with any remaining margarine from pan, to the potatoes. Mix well. Add the beaten egg and 2 tablespoons of the polenta. Season with salt and pepper, to taste.
- Form the mixture into 16 cakes (2-1/2 inches wide) using ¼ cup portion to form each cake.
- Sprinkle the remaining polenta onto a large plate, and lightly coat the fish cakes in the polenta.
- Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.
3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.