All Recipes,

Northern Pike Cakes with Cilantro Cucumber Chutney

Northern Pike Cakes with Cilantro Cucumber Chutney by Sous Chef Thomas Stuart, Fude

Sous Chef Thomas Stuart,
Fude

These delicate fish cakes can be made with any type of white fish to get a similar taste. The refreshing cucumber cilantro chutney helps draw out the spiciness of the fish mixture.

Ingredients
Pike Cakes
16 oz northern pike, minced
1 1/3 cups bread crumbs
4 large eggs
3/4 cup eggs
1/4 cup fresh parsley
1/8 cup red onion, diced
1 Tbsp vegetable oil
1 Tbsp lemon juice
1 Tbsp fennel
1 1/2 tsp dried thyme
1 tsp chile flakes
1 tsp salt
1 tsp pepper

Cucumber Cilantro Chutney
1 1/2 cups sour cream
1/2 cup English cucumber, diced
1/2 cup white onion, diced
4 Tbsp cilantro
1 Tbsp lemon juice
1 1/2 tsp garlic purée
1 tsp sugar
1/2 tsp fresh ginger
1/2 tsp salt
1/2 tsp cumin

Method
Pike Cakes

  1. Heat oven to 350˚F.
  2. Mince pike in a food processor until slightly chunky.
  3. In a bowl, combine remainder of ingredients and minced pike. Mix well.
  4. Place golf ball-sized scoops of mixture onto baking sheet lined with parchment paper. Bake for 30 min.

Cucumber Cilantro Chutney

  1. Blend all of the ingredients in a food processor.
  2. Serve on top of fish cakes.

Yield 20 fish cakes