Stuffed Fish Cakes

Directions

Pre-cook the fish filets by frying them in a skillet with olive oil, salt, and pepper. Remove cooked fish from the skillet and set aside to cool in a mixing bowl. (Tip: Left-over fish works great if you have it!)
Break up cooled cooked fish (approx ½ inch pieces) and add eggs, peppers, bread crumbs, parsley, salt, and pepper to the mixing bowl.
Gently fold up all ingredients keeping fish pieces in tack.
Scoop 1 tbsp amount for medallion (snack) sized cake or double the amount for larger. (Tip: The smaller size makes for faster cooking and bite-size presentation.)
Place on parchment paper and reserve in the fridge for a minimum of 20 minutes.
Pre-heat heavy pan or griddle to medium heat and add 2 tbsp vegetable or frying oil.
Fry pancakes for 3-4 minutes per side or until golden brown.
Serve 2-3 cakes per plate. Top with chopped chives and a dollop of dipping sauce.