Colcannon Fish Cakes
|Baby red potatoes||8 Small|
|Onion||1 Large, finely chopped|
|Napa cabbage leaves||3 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced|
|Everyday seasoning||2 Teaspoon|
|Whipping cream||2 Tablespoon|
|Cooked mahi mahi||1 Cup (16 tbs)|
|Stone ground mustard||1 Teaspoon|
|Almond flour||3 Cup (48 tbs)|
|Olive oil||4 Teaspoon|
1. Chop the onions and the Napa cabbage.
2. Mince the garlic.
3. In a stock pot, pour water.
4. Sprinkle in a pinch of salt.
5. Add the red potatoes. Boil for 10 minutes or until tender.
6. Peel the potatoes and mash them up.
7. Add the butter and a tablespoon of heavy whipping cream and mix it in.
8. In a sauté pan, heat a teaspoon of olive oil.
9. Drop in the onions and sauté it.
10.Add the garlic and stir it in. Cook until the onions are browned.
11.Throw in the cabbage in the pan and give everything a good stir.
12.Season with salt and Everyday Seasoning and stir it in. Cook until the vegetables are tender and looks done.
13.Add equal part of the cabbage and onion mixture to the mashed potatoes. Mix the two together.
14.Add equal parts of the cooked mahi mahi and mix it in.
15.Spoon in a teaspoon of stone ground mustard.
16.Crack open two eggs and mix everything together.
17.Add about 1/3 cup of almond flour to the mixture and fold it in.
18.Use the palm of your hands to form patties about 2 ½ inches in diameter and place them on a sheet of wax paper.
19.In a bowl, mix together almond flour which has been seasoned with Everyday seasoning and sea salt.
20.Refrigerate for 15 minutes.
21.Heat the griddle, and layer it with a teaspoon of olive oil and let it heat up.
22.Take each fish cake and coat in the almond flour mixture before putting it on the grill.
23.Place the fish cakes over the griddle and cook them until crisp and brown on each side. Cook for about 5 minutes on each side.
FOR THE CREAMY MUSTARD DRESSING
24.In a small bowl, spoon in a teaspoon of mustard.
25.Pour about 2 teaspoons of olive oil and add a teaspoon of heavy whipping cream. Mix everything in together.
26.Add half a teaspoon of everyday seasoning and also season with salt to taste. Whip it up with a spoon.
27.Serve the fish cakes hot with the creamy mustard sauce on top.