March 5, 2004 recipe from Chef Chris Manning:

Irish fish cakes with fresh pepper sauce

For the sauce:

1.2 cup diced celery (1 small rib)
2 medium green bell peppers
½ cup zuchinni squash
1 four ounce can diced green chiles
2 cloves garlic
Juice of one lime
½ cup packed fresh cilantro
4 oz cream cheese
4 oz sour cream
1 Tblsp horseradish
3-4 dashes hot sauce
¼ cup olive oil
salt and pepper to taste

Add the first twelve ingredients into a food processor and puree all of the mixture while processor is still running. Add the oil slowly. Sauce should be thick, smooth and have an emerald green color. Great served with fried foods or a dip for veggies.

For the cakes:

1 pound skinless, boneless cod filets: poached, chilled and flaked.
2 medium potatoes, peeled and diced: cooked and mashed
2 hard boiled eggs, chopped
1 raw egg and ¼ cup milk
1 Tsp salt
½ Tsp ground black pepper
1 Tsp fresh chopped parsley
1 garlic clove, minced
2 cups bread crumbs
2 Tbslp olive oil
2 Tblsp butter

Combine the first eight ingredients in a mixing bowl and mix until mixture resembles a dough ball. Form into ten round patties and dredge in the bread crumbs. Heat the oil and butter in a 12 inch skillet on medium to high heat. Add five patties and brown on both sides. Add remaining patties and repeat.