Prep time: 15 min­utes
Total time: 25 min­utes
Yield: 12–16 fish cakes

This is a great dish for any left­over flaky white fish such as hal­ibut or cod. I always make extra fish for Fish Sticks or Fish Tacos so we can have these the next day. Serve with steamed broc­coli or roasted car­rots and a salad for din­ner, but if you’re hav­ing a cock­tail party, this is a won­der­ful fin­ger food served with Tar­tar Sauce or your kids may even pre­fer catsup.

2 c. cooked hal­ibut or cod, finely flaked between your fin­gers
2 beaten eggs
1 c. cel­ery root, grated (can sub­sti­tute zuc­chini)
1/2 c. red onion, finely diced
1/2 c. may­on­naise (Best Foods is GFCF, but not soy-free)
1/2 tsp. salt
fresh ground pep­per
2 tsp. olive oil

1. Add first 7 ingre­di­ents to medium bowl and mix well.
2. Heat oil in heavy bot­tomed skil­let (cast iron works great), over medium heat until hot.
3. Form 2–3 inch cakes between your hands and drop gen­tly into the skillet.
4. Cook until browned on both sides, about 3–4 min­utes per side.
5. Remove and drain on paper tow­els and serve with Tar­tar Sauce.