yummy yummy fish cakes

This is the ultimate pantry raider's lunch or a great way to use leftovers. These cakes can be made with anything from leftover cooked crab or fish from last nights feast, to canned tuna or salmon. Additionally, the supporting cast can vary vastly depending on the flavors you like & what is kickin' around your kitchen. You need a filler (bread crumbs or crackers); a binder like mayonnaise or an egg (just the white will do if you are watching your cholesterol intake); an acid like lemon juice or vinegar; plus flavor enhancers, like mustard, onions, garlic, spices & herbs. Today's recipe included canned salmon, crushed crackers, almonds, shallots, red jalapenos, capers & dried cherries to list a few ingredients. This batch got a little over cooked, but were still a nice lunch. I served the cakes with a small salad, a walnut-parsley pesto & some Louisiana hot sauce.

Wash it down with a light-bodied beer (like Brooklyn Pilsner) or any range of whites, from Champagne to a crisp Sauvignon Blanc .