Crunchy Red Snapper Mini Cakes

32 oz red snapper fish
3 clove Garlic
1 tsp McCormick Cajun Seasoning (by TTROUBLE)
2 tsp Mrs. Dash (R) Lemon Pepper Seasoning Blend
2 tsp Thyme, fresh
2 tbsp chopped Onions, raw
2 tbsp Soy Sauce
.5 cup Butter, salted
.5 cup (4.86 large eggs) Egg, fresh, whole, raw
120 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 tbsp Parsley, dried
2 tsp McCormick Old Bay Seasoning (by KATANMOL)
4 clove Garlic
2 1tsp Olive Oil
10 pat (1" sq, 1/3" high) Butter, salted
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tsp Thyme, fresh
1 tsp Pepper, black
2 tbsp Horseradish
4 fl oz White Wine
1 serving Lemon, fresh squeezed, juice of one whole lemon

goes great with side salad

mix in processor all ingredients from red snapper thru eggs. Mix till fish is smooth. Make 1oz meatballs then lightly flatten in the mixture of crumbs, parsley and seasoning.
Heat skillet with 2 tbs oil, brown and cook each cake 3-4 minutes on each side. (cook to 155 degrees-Keep warm)

SAUCE
brown garlic in oil
add remaining ingredients and simmer until thicken.
serve 3 mini cakes on 2oz of sauce, garnish with fresh thyme

Serving Size: 36 1oz cakes

Number of Servings: 12

Recipe submitted by SparkPeople user JAMIE553.