FISH CAKES WITH WASABI-LIME MAYO

SERVES 6

If there had been any chance that Peeta and Katniss might have been able to enjoy their dinner on the train, this recipe would have been welcomed. As it was, food was the last thing on either of their minds.

The sauce for this fish has a bit of a kick that plays off the mildness of the dish very well. If you have leftover mayo, try it as a spread on your sandwich.

FISH CAKES:

3 CUPS WATER

2 POTATOES, PEELED

½ CUP CELERY, CHOPPED

¼ CUP MINCED ONION

¼ CUP GREEN BELL PEPPER, CHOPPED

¼ CUP RED BELL PEPPER, CHOPPED

2 TABLESPOONS BUTTER

3½ CUPS COOKED COD, BONED AND FLAKED

½ CUP MILK

4 TABLESPOONS ALL-PURPOSE FLOUR

2 TABLESPOONS GRATED PARMESAN CHEESE

¼ TEASPOON MUSTARD POWDER

½ TEASPOON SALT

GROUND BLACK PEPPER TO TASTE

½ CUP DRY BREADCRUMBS

WASABI-LIME MAYO:

2¼ TEASPOONS WASABI POWDER

1½ TEASPOONS WATER

¼ CUP AND 1 TEASPOON MAYONNAISE

1 TABLESPOON FRESH SQUEEZED LIME JUICE

FISH CAKES:

Preheat oven to 400 degrees. Spray 2 baking sheets.

Bring 3 cups of water to a boil.

Add the potatoes and cook until just about done; slightly firm in the middle, but not too soft.

Drain and mash. Reserve 1 cup mashed potatoes, discard the rest or save for later.

In a large pan, sauté the celery, onion and green and red bell peppers in butter over medium-high heat until tender.

Turn heat to low and add the cod.

Slowly mix in milk, flour, cheese, dry mustard, salt, pepper and mashed potatoes.

Mix gently but thoroughly. Take off heat and let cool enough to handle.

Coat your hands with flour and shape batter into ½-inch x 3-inch patties.

Cover with breadcrumbs.

Bake for 10 minutes, flip and bake for 15 minutes, until brown on both sides. Makes 6 patties.

WASABI-LIME MAYO:

Mix wasabi powder and water to form a paste and let sit for 1 minute.

Add mayonnaise and lime. Whisk well.

Serve with fish cakes and enjoy.