Chipotle Fish Cakes With Guacamole Salsa

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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."

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Steps

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Heat one tablespoon of oil in a large non-stick skillet over high heat.

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Cook onion and bell pepper , stirring until onion is transparent , about 3 minutes.

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Lower heat to medium , add garlic and water , stirring constantly so garlic does not brown , about 1 minute.

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In the work bowl of a food processor , process bread into fine breadcrumbs.

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There should be about one cup.

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In a medium mixing bowl , gently combine 3 / 4 cup of the bread crumbs with the salmon , sauteed vegetables , jalapeno , cilantro , mayonnaise and seasonings.

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Adjust salt and pepper to taste.

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Refrigerate mixture for 30 minutes.

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Form mixture into 2 fish cakes , there should be about 12 patties of the same size and thickness.

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Coat with reserved bread crumbs.

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Refrigerate 1 hour.

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Preheat oven to 400 degrees.

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In a large nonstick skillet over medium heat , heat remaining oil.

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Brown fish cakes 2 to 3 minutes per side , remove to a baking pan.

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Bake in preheated oven for 10 minutes until set.

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Serve warm with avoc.

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Ingredients

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vegetable oil, onion, red bell pepper, garlic cloves, water, challah, salmon, pickled jalapeno peppers, cilantro, mayonnaise, dried chipotle powder, salt, pepper