Here is another clam appetizer but this one we are going to take to the frying pan and fry some cakes.
It does take a few minutes to prepare but it is worth the time spent.
Also, we do not need too much ingredience to begin this nice appetizer with.
You can use tinned or frozen shelfish that’s already been removed from their shells.
But of cause, if you can get your hands on fresh meat so much the better.
When the shellfish are removed from their shells you need to cook it before you can start on the snacks.
1 lb. Clam Meat, cooked
2 cups Bread Crumbs
1 small yellow Onion
1 stalk of Celery
1/2 Red Pepper or half a jalapeno
1/2 Green Pepper
After the meat have been cooked, chop it leaving it slightly chunky.
Chop the onion, the celery and the chillis into fine pieces.
Over a medium heat, sauté the vegetables in a frying pan until vegetables are tender.
Then take it off from the heat and let it cool.
When the vegetables are cooled down, take another mixing bowl and add the fish, the sautéed vegetables, the bread crumbs, and the 3 eggs all together.
Mix it well. Form the mixed meat and vegetables into 75mm diameter cakes that are about 25mm thick.
Here you can deep fry the cakes at about 350F until it is a golden brown colour or you can pan-fry it (this uses much less oil but the results are the same.) until crispy turning cakes to brown the both side.
This ingredience should make about 12 fishcakes.
You can serve it with a seafood dip along with salty cracks or you can also serve it as a main course filling in some salad or even a green vegetable with baked potatoes.
A dry white wine or an appetizer chilled to the right temperature will definitely cause the unfortunate situation of running out of clam appetizers too soon…
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