Recipe - Salmon And Scallop Cakes

8 ounce Saltfree saltine cracker
crumbs
2 ounce Whole wheat cracker crumbs
3 Egg substitutes
3 Cloves garlic
1 tablespoon Fresh ginger; chopped
One fourth cup Fresh cilantro leaves;
chopped
1 ds Tabasco sauce
Salt and white pepper to
taste
8 ounce Salmon; chopped into 1/2"
cubes
8 ounce Sea scallops; chopped into
1/2" cubes
One half Green bell pepper; finely
minced
One half Red bell pepper; finely
minced
One half Yellow bell pepper; finely
minced
1 tablespoon Extra virgin olive oil
2 cup Papaya; Mango and Pineapple
Relish (recipe follows)

Preheat oven to 350 degrees.

Using a food processor, make crumbs with the whole wheat and saltine
crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the
egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers) and
salt & white pepper to taste. Mix until all ingredients are liquid. In a
large glass or stainless steel bowl, combine the scallops and salmon plus
the egg mixture and bell peppers. Mix well until the seafood is coated with
egg. Mix in the whole wheat crackers.

Divide into six bowls. Form a cake that is approximately 3" diameter by 1"
thick. Roll into the saltine cracker crumbs until totally coated. In a
nonstick saute pan, heat 1 teaspoon extravirgin olive oil. Saute the
cakes until golden brown on one side. Turn them over and bake in a 350
degree oven for 10 minutes.

Serve with the With Papaya, Mango and Pineapple Relish (see recipe) Makes 6
Cakes Source:
ttp://www.chefjeanpierre.com/order.htmlhttp://www.chefjeanpierre.com/inde
x.h tml

Chef Jean Pierre's Cooking School c/o The Left Bank Restaurant Web Site
214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)4625376

http://www.chefjeanpierre.com/http://www.univox.com/
Posted to TNT Prodigy's Recipe Exchange Newsletter by "Laura
J.Bettingen" labette@sprynet.com on Oct 17, 1997