Ingredients:
- 3 tsp unsalted butter, divided
- 1 tsp olive oil
- 1 medium uncooked onion(s), minced
- 2/3 cups panko
- 1lb (rinsed) white fish such as tilapia, swai, hake, sole (don't use expensive stuff here)
- 2 large eggs, beaten
- 1 Tbsp sherry (dry or sweet)
- 1 tsp salt
- 1 tsp Dijon Mustard
- 1 1/2 Tbsp reduced-calorie mayonnaise
- 1/4 cup(s) fresh parsley, fresh, minced (or a mix of parsley and dill)
Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons of butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
In a food processor, grind up fish. Place fish in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well.Add mayonnaise and parsley; mix well again.
Working with wet hands, form eight 3-inch cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help cakes stick together while cooking.
Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt half of the remaining butter and add 1/2 tsp of olive oil. Place a batch of cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.