Veracruz Style Sardine Fish Cakes with Endive Slaw and Avocado Cream

Avocado Cream

1 Medium Tomatillo

1 Ripe Avocado

Juice of ½ Lemon

¼ Cup Chopped Cilantro

1 Cup Sour Cream

Salt and Pepper to taste

• Peel and place tomatillo in a saucepan, then cover with water. Place over high heat and bring to a boil. Reduce heat to medium high and boil for 5 minutes. Remove and run under cold water to cool. Once cooled cut into chunks.

• Add all ingredients to a blender and puree until smooth. You may have to scrape down the sides of the pitcher to fully incorporate.

• Adjust seasonings and refrigerate until ready to serve.

Endive Slaw

2 Medium Belgian Endives, Cleaned, ends trimmed, cut in half, and thinly sliced lengthwise.

1 Cup carrot matchsticks (I used prepackaged).

1 Cup Jicama peeled and sliced into matchsticks the same size as the carrots.

2 Green onions sliced using both whites and greens.

1 Tablespoon chopped cilantro.

Lemon Vinaigrette (recipe follows)

• Toss all ingredients together and mix with vinaigrette until well coated. Refrigerate until ready to serve.

Lemon Vinaigrette

Juice from 1 lemon

1 teaspoon salt

½ teaspoon freshly ground pepper

2 teaspoons honey

1/3 cup good quality extra-virgin olive oil

• Place all ingredients in a jar and shake vigorously until well blended. Adjust seasoning if necessary.

Veracruz Style Sardine Fish cake (Makes 2 Entree Servings or 4 Appetizers)

1 three ounce can sardines, drained, rinsed, and chopped. 2 Tablespoons chopped cilantro

½ Cup small diced red bell pepper

1/4 Cup small diced poblano pepper

1 Tablespoon seeded and small diced Jalapeno

2 Tablespoons small diced red onion

1 large clove garlic chopped

1 Cup toasted fresh bread crumbs (divided, set aside ½ cup for dredging)*See Note

1 large egg

½ Teaspoon salt

¼ Teaspoon pepper

¼ Teaspoon ground cumin

1/8 Teaspoon ground coriander

¼ Teaspoon smoked paprika

1/8 Teaspoon chipotle powder

1 Teaspoon chili powder Vegetable Oil for frying

• Gently mix all ingredients until well incorporated using just ½ cup of the bread crumbs.

• Use a standard ice cream scoop to create a ball of the mix then gently flatten into 3 inch diameter.

• Thoroughly coat with reserved bread crumbs. Refrigerate for 10 minutes to set.

• Heat ¼ inch of oil in a saute pan over medium-high heat.

• Working two patties at a time fry for 2 to 3 minutes per side until golden brown. Be very gentle when turning over. If possible use a fish spatula. Place on a paper towel lined plate to drain.

To Plate

Using tongs, place a mound of the slaw on a plate. Top with two cakes (for entree or one cake for appetizer). Dollop with the avocado cream and garnish with additional diced peppers/cilantro sprigs.

* Toast 4 slices white bread in a preheated 400 degree oven until lightly browned. 5 to 10 minutes. Process in a food processor.

John Hampson

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.