Prep time: 12 minutes Cook time: 8 minutes Serves: 4
1 rib celery, coarsely chopped
½ each, coarsely chopped: onion, green pepper
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3 sole fillets, about 5 ounces each, coarsely chopped
1 teaspoon each: coarse salt, freshly ground pepper
½ teaspoon each: dry mustard, red pepper flakes, dried thyme, seafood seasoning such as Old Bay
1 egg, beaten
1 cup leftover mashed potatoes, optional
¾ cup dry bread crumbs or cracker crumbs
2 cups vegetable oil
Place the celery, onion and green pepper in a food processor; pulse to finely chop. Add the fillets; pulse to coarsely chop. Stir in the salt, pepper, dry mustard, red pepper flakes, thyme and seafood seasoning; pulse two to three times until mixed. Transfer to a large bowl; stir in the egg. Fold in mashed potatoes. Form into eight patties; lightly coat with bread crumbs. Heat oil in a large skillet over medium-high heat. Cook patties until lightly browned and cooked through, about four minutes per side.
Per serving: 205 calories; 21 grams protein; 8 grams carbohydrates; 10 grams fat (2 saturated); 103 milligrams cholesterol; 715 milligrams sodium; 1 gram fiber; 43 percent calories from fat.