1 pound Alaska pollock fillets
1/4 cup bacon, fine dice
1/2 cup celery, small dice
3 cloves garlic, minced
5 ounces soda crackers, crumbled
1/4 cup egg substitute
OR
1 whole egg
1/2 cup low-fat mayonnaise
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
Salt and pepper, to taste
11 ounces prepared Major Grey's chutney
1/3 cup fresh papaya, diced
Oil
Servings: 12
1. Season the Alaska 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. Cover with foil and place in a preheated 400ºF oven for 20-25 minutes. Remove and chill in the cooking liquid.
3. Sauté the bacon; pour off most of the fat, add the garlic and celery and sauté for 2 minutes.
4. Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg substitute and mayonnaise. Toss, adding the Alaska pollock (flaked) and the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste.
5. Form into 12 cakes (2-3 ounces each) and griddle fry until golden brown and crisp on both sides.
6. Mix the papaya and chutney together. To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 Alaska pollock cakes.
1/4 cup bacon, fine dice
1/2 cup celery, small dice
3 cloves garlic, minced
5 ounces soda crackers, crumbled
1/4 cup egg substitute
OR
1 whole egg
1/2 cup low-fat mayonnaise
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
Salt and pepper, to taste
11 ounces prepared Major Grey's chutney
1/3 cup fresh papaya, diced
Oil
Servings: 12
1. Season the Alaska 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. Cover with foil and place in a preheated 400ºF oven for 20-25 minutes. Remove and chill in the cooking liquid.
3. Sauté the bacon; pour off most of the fat, add the garlic and celery and sauté for 2 minutes.
4. Place celery mixture in a large mixing bowl. Add the cracker crumbs, egg substitute and mayonnaise. Toss, adding the Alaska pollock (flaked) and the poaching liquid. Add hot pepper sauce, Old Bay Seasoning, salt and pepper to taste.
5. Form into 12 cakes (2-3 ounces each) and griddle fry until golden brown and crisp on both sides.
6. Mix the papaya and chutney together. To serve, place 3 ounces of chutney mix in the center of 4 serving plates; surround with 3 Alaska pollock cakes.