Serves 4 as an Appetizer; double for entrée.

3/4 lb cod, haddock or halibut filets
2 large (or 3 small) rutabaga or turnip
1 cup coconut oil for frying
1 1/2 cup rice cracker crumbs

1 equivalent egg replacer, beaten

PASTE:

2 T. fish sauce
1 red or green chile, sliced (de-seeded if you prefer mild cakes)
3 kaffir lime leaves (dried, fresh, or frozen), snipped into small pieces with scissors (discard stem)
3 spring onions, sliced
1/3 cup coriander leaves and stems, chopped
3 cloves garlic, minced

Preparation:

1. Place rutabaga or turnip in a pot of water over high heat. Allow to boil while you perform the next several steps.

2. Place paste ingredients in a mini-chopper or food processor. Process well to create a paste. OR simply mince and stir everything together.

3. If using frozen fish, thaw it thoroughly (to thaw fish quickly, place in a bowl of tepid water for a few minutes). Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.

4. When rutabaga/turnip are cooked and soft enough to mash, drain them and place in a flat-bottomed bowl (or back in the pot). Quickly mash with a potato masher.

5. Add the mashed rutabaga/turnip plus the paste you made earlier to the fish pieces. Mix well (don’t worry if the fish falls apart).

6. Now, using your hands, make small patties or cakes. Tip: if cakes won’t stay together because they are too “wet”, add a little AP gluten free flour or bread/cracker crumbs to the fish/potato mixture.

Make-ahead Tip: If making ahead of time, cover cakes and refrigerate (overnight or up to 48 hours beforehand). When guests arrive, remove from fridge and continue with the steps below.

7. Cover a counter-top or cutting board with flour or bread/cracker crumbs. Tip: to make bread or cracker crumbs finer, briefly blend in a food processor. Dip the fishcakes into the beaten egg, then turn them over in the flour or breadcrumbs to coat.

8. Pour oil into a wok or frying pan, about 1 inch (or more) deep. Turn heat to medium-high (or around #7 on the dial). Oil is hot enough when bubbles begin to rise from the bottom of the pan, or when you see the oil “moving” (“snaking”) across the bottom of the pan. Test it by dipping the edge of a fish cake into the oil – if it sizzles and begins to cook, the oil is ready.

9. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.

Serve hot with Spicy Thai Basil Vinaigrette for dipping.

Copyright Abby Fammartino, Abby’s Table, 2009.