Recipe adapted from Canadian Living

Makes about 6-8 med large patties

Fish Cakes

• 1 rib of celery, coarsely chopped
• 2 green onions, chopped
• 1/4 cup parsley, chopped
• 450g of tilapia or halibut
• 3/4 cup of bread crumbs ( I used 2 small pieces of gluten free bread )
• 2 tsp dijon mustard
• 1/4 tsp pepper
• 1 tbsp olive oil

In a food processor pulse together the celery, green onions and parsley until finely chopped. Scrape into a medium sized bowl and set aside. Now add the fish to the food processor and pulse until finely chopped making sure not to over pulse, you do not want the fish to be a puree. Add to the bowl. Tear up the bread and pulse in food processor until it has formed a crumbly consistency. Add the bread crumbs to the parsley bowl and mix in the egg, mustard and pepper. Divide into burger sized patties each about 1/2 inch thick. In a skillet heat the oil over medium heat; cook the patties for about 10 minutes or so turning once.

Mayo

• 1/3 cup Hellmans
• 1/2 tsp lemon juice
• 1/4 tsp chipotle chili powder

Toppings

• Avocado
• gouda or cheese of choice
• lettuce

In a small bowl whisk together the mayo, lemon juice and chili powder.

To serve:

Toast bread or buns; I used gluten free bread. Place patty on a slice of bread, top with some gouda or cheese of choice. If you want it melted place under the grill for a min or so. Now add the fresh avocado, lettuce and a nice smear of lemon chili mayo and finally add the second piece of bread. Enjoy!!