Cajun French: le limon (lu lee-mon) – lemon
What to do with leftover baked flounder? Since it was in pieces and not one attractive piece, we decided to make flounder cakes. Two things we did different, we used no egg or bread instead we used rice, mayonnaise and almond butter. The mayonnaise and almond butter gave the cakes a richness. We had citrus sauce leftover from our catfish, so we top the cakes with the sauce and served the cakes on a bed of mixed wilted greens.
Mais C’est Bon!
Enjoy!!
Ingredients:
- 1 cup onion, chopped
- ¼ cup red bell pepper, chopped
- ¼ cup celery, chopped
- 1 Tbl garlic, minced
- 2 Tbl olive oil
- ½ Tbl Almond Butter
- ½ cup cooked rice
- 2 cups Flounder
- Juice of ½ Meyer Lemon
- Cayenne pepper
- 2 Tbl Mayonnaise
- Salt
- 2 cups mixed greens
Heat oven to 350 degrees.
Break up flounder in small pieces and place in small bowl and set aside.
Heat 1 Tbl olive oil in cast iron skillet to medium.
Sauté onion, red bell pepper, celery, and garlic until tender.
Place vegetables in large bowl.
Add rice and almond butter to vegetables and combine.
Add flounder, mayonnaise and lemon juice and blend well.
Season to taste.
Form mixture into patties (size is your choice).
Heat 1 Tbl olive oil in cast iron skillet to medium.
Place patties in heated skillet and cook 1 minute on each side.
Remove from skillet and place on cooking rack.
Place in 350 degree oven for 10 minutes.
While cakes are in the oven, wilt two cups of mixed greens in skillet.
Season to taste.
*Heat citrus sauce, keep warm.
Divide greens between two plates.
Place two cakes on top of greens.
Drizzle citrus sauce on cakes.
Serve and enjoy!
Citrus Sauce:
- 1 Louisiana naval orange
- 1 Tbl Bocage honey
- 2 Tbl white wine
- Dash salt
Peel and cut orange into chunks.
Place orange in small cast iron skillet.
Add honey, white wine and salt.
Heat to boiling and cook down until thick.
