1 pound (454 g) trout meat or any other fish or seafood
1 1/4 cups whole wheat cracker crumbs, divided
1/4 cup finely minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley
1 egg
2 tablespoons light mayonnaise (not fat free)
1 tablespoon freshly squeezed lemon juice
2 tablespoons grainy Dijon mustard
1 teaspoon Chef K Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon morel mushrooms powder
1/2 teaspoon grated lemon zest
1/8 teaspoon freshly ground black pepper
1 tablespoon each butter and light olive oil for sautéing the cakes
To make the cakes, combine meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Chef K seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to meat mixture. Stir gently using a spatula until well mixed. Refrigerate for 1 hour covered.
Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 cakes (use 1/3 cup measuring cup for each chicken cake). Gently dip both sides of the cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
To cook the cakes, preheat the oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add chicken cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer the cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.
Place in prepared Brioche buns with Fry Sauce (follows) and your favorite toppings.
Serve hot
Fry Sauce
Ingredients
1 cup mayonnaise
3/4 cup ketchup
1 teaspoon Worcestershire sauce
1 Tablespoon pickle brine
1 teaspoon paprika
pinch white pepper
Instructions
In a small bowl combine mayonnaise ketchup, Worcestershire sauce, pickle brine, paprika, and a pinch of cayenne. Serve on a top of a burger!