New England Fish Cakes with Herbed Tartar Sauce

Ingredients

• 1 teaspoon capers drained
• 1  celery stalk with leaves, cut into 2-inch lengths
• 1.3 pounds cod boneless white cut into 2-inch chunks
• 1 large eggs 
• 2 teaspoons thyme leaves fresh chopped
• 2 tablespoons green onions finely chopped
• 0.5 teaspoon ground pepper black
• 4 servings lemon wedges 
• 3 tablespoons olive oil 
• 0.8 teaspoon salt 
• 0.5 cup purchased tartar sauce 
• 1.5 cups bread white firm

Equipment

• food processor
• bowl
• frying pan
• spatula

Directions

1. Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
2. Place white bread in food processor; using on/off turns, process until very coarse crumbs form.
3. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl.
4. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl.
5. Mix gently but thoroughly.
6. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
7. Heat olive oil in heavy large skillet over medium heat.
8. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.