8 oz Salt-free saltine cracker
-crumbs
2 oz Whole wheat cracker crumbs
3 Egg substitutes
3 Cloves garlic
1 tb Fresh ginger; chopped
1/4 c Fresh cilantro leaves;
-chopped
1 ds Tabasco sauce
Salt and white pepper to
-taste
8 oz Salmon; chopped into 1/2″
-cubes
8 oz Sea scallops; chopped into
-1/2″ cubes
1/2 Green bell pepper; finely
-diced
1/2 Red bell pepper; finely
-diced
1/2 Yellow bell pepper; finely
-diced
1 tb Extra virgin olive oil
2 c Papaya; Mango and Pineapple
Relish (recipe follows)
Preheat oven to 350 degrees.
Using a food processor, make crumbs with the whole wheat and saltine
crackers but KEEP THEM IN SEPARATE BOWLS. In a food processor, combine the
egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers) and
salt & white pepper to taste. Mix until all ingredients are liquid. In a
large glass or stainless steel bowl, combine the scallops and salmon plus
the egg mixture and bell peppers. Mix well until the seafood is coated with
egg. Mix in the whole wheat crackers.
Divide into six bowls. Form a cake that is approximately 3″ diameter by 1″
thick. Roll into the saltine cracker crumbs until totally coated. In a
non-stick saute pan, heat 1 teaspoon extra-virgin olive oil. Saute the
cakes until golden brown on one side. Turn them over and bake in a 350
degree oven for 10 minutes.
Serve with the With Papaya, Mango and Pineapple Relish (see recipe) Makes 6
Cakes
Yields
6 Servings