Fish Cakes
8 ounces cooked white fish (I used the leftover cooked trout from two recipes below)
1 egg, beaten2 tablespoons dry bread crumbs
1/2 teaspoon onion powder
1/4 teaspoon salt
dash or two cayenne
oil
Flake fish into a bowl, add the remaining ingredients and mix well. Form into two cakes.
Heat a non-stick pan over medium heat. Add about half a tablespoon of oil and cook the cakes in hot oil for 3 to 4 minutes a side, or until nicely browned. Serve with lemon wedges, ketchup or tartar sauce, if desired.
Makes two meal sized cakes, but you may also make them smaller and serve as an appetizer.
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