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Steve079
03-28-2010, 05:03 PM
My wife made these last night...

http://i192.photobucket.com/albums/z100/skhardwoods/IMG_0842600x450.jpg


Kathy's Koke Kakes

2-3 cups smoked, flaked Kokes
1 cup Mayo
1 cup saltine crackers, crushed fine
1 egg
1/4 cup each of fresh Italian parsley, fresh cilantro, green onions, all chopped.
1 tsp red pepper flake, salt, pepper, Dijon mustard

Combine all ingredients, add milk in small amounts until consistency is right. Form into patties, sauté in a cast iron skillet, over medium high heat, until brown, turning once.

I have to add, my wife cooks by eye, and there isn't a lot of "measuring" involved. This batch made about 18-20 Kakes about 2"-3" in diameter. As usual, you can adjust the amount of the "seasonings" to suit personal taste. The addition of the fresh parsley, cilantro and green onion really make the dish, in my opinion.

The tartar sauce is basic, 1 cup mayo, 2 tsp of lemon juice, red pepper flake, chopped green onion, dried dill, pinch of salt to taste. I like vinegar in the sauce, but I didn't make it. :)

Also, this a great with canned Kokes. The canning takes care of any bone issues, so it works great with undersized kokes, which is what my local lakes have been serving up the last couple years.

CrappieJed
03-28-2010, 07:20 PM
now that looks really prof and deleeshy.