Haddock and Shrimp "Cakes"

Amazingly healthy and delicious haddock and shrimp cakes that would satisfy a connoisseur seafood lover

Ingredients:

2 fillets of fresh wild caught haddock
10 pieces of medium cooked shrimp, tails removed

1 cup of crushed Mrs. Cubbison's Southwest Flavor Tortilla Strips

3 scallions finely chopped

1/2 cup finely chopped bell pepper

2  full teaspoons fulls of  Grapeseed Veganaise Dressing and Sandwich Spread or  mayonnaise

1/2 cup corn kernels

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1/2 lemon, juiced

1/4 teaspoon garlic powder

1 teaspoon salt

Gluten Free breadcrumbs, for dusting 
Grapeseed Oil Spray

Favorite dipping sauce, for serving

Directions:

1. Grind haddock fillets in a food processor. 
2. Cut shrimp into small pieces.
4. Stir fry sweet peppers and scallions.
3. In a large bowl, mix  grounded haddock fillets, cut up shrimp, crushed tortilla strips, scallions, sweet pepper, veganaise, corn kernels, egg, Worcestershire sauce, mustard, lemon and salt.
4. Form round "cakes" and dust them with breadcrumbs. 
5. Spray baking sheet  with grapeseed oil spray and lay  "cakes" on the baking sheet. 
6. Bake at 350F for 40-45 minutes; cool for 10 minutes before serving.        
7. Serve with your favorite dipping sauce.