Griddled Pollock Cakes with Papaya-Mango Chutney Seafood Recipe

Griddled Pollock Cakes With Papaya-Mango Chutney Seafood Recipe

Ingredients

• 1 pound pollock fillets
• 1/4 cup fine-diced bacon
• 1/2 cup small-diced celery
• 3 garlic cloves — minced
• 5 ounces soda crackers — crumbled
• 1/4 cup egg substitute or 1 whole egg
• 1/2 cup low fat mayonnaise
• hot pepper sauce — to taste.
• worcestershire sauce — to taste.
• old Bay Seasoning — to taste.
• salt — to taste.
• freshly-ground black pepper — to taste.
• 11 ounces prepared Major Grey’s Chutney
• 1/3 cup diced fresh papaya
• oil, as needed.

Method

1. Season the pollock fillets with Old Bay Seasoning, pepper and Worcestershire
2. Lightly oil a shallow baking dish, place the pollock fillets in the pan and cover with 1/2 cup of water or white wine
3. Cover with foil and place in a preheated 400 degree oven for 20 to 25 minutes
4. Remove and chill in the cooking liquid
5. Saute the bacon; pour off most of the fat, add the garlic and celery and saute for 2 minutes
6. Place celery mixture in a large mixing bowl
7. Add the cracker crumbs, egg substitute and mayonnaise
8. Toss, adding the pollock (flaked) and the poaching liquid
9. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste
10. Form into 12 cakes (2 to 3 ounces each) and griddle-fry until golden brown and crisp on both sides
11. Mix the papaya and chutney together
12. To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 pollock cakes
13. This recipe yields 4 servings

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