Chipotle Lime Mackerel Cakes with Herbed Bulgur

Ingredients

• 2 cans (15 oz total) Mackerel, drained and flaked
• 1 cup Bulgur, dry
• 2 cups Water
• 1 large Egg, beaten
• 1/2 cup Panko breadcrumbs
• 1/4 cup Mayonnaise
• 1 small Red onion, finely diced
• 1 stalk Celery, finely diced
• 3 tbsp Olive oil, divided
• 2 tbsp Fresh parsley, chopped
• 2-4 TBS Salted Perfection Carlisle Select Blend
• 1 Lemon, juiced

Instructions

1. Bring the water to a boil. Toss in the bulgur. Cover the pot and kill the heat immediately. Let it sit and absorb that water for 20 minutes. Trust the process!
2. While the grains soak, heat 1 tablespoon of olive oil in a skillet. Sauté half of the diced onion and all the celery until soft. Do not put raw crunchy veggies in these cakes! We want smooth texture.
3. In a large mixing bowl, combine the flaked mackerel, egg, panko, mayo, the sautéed veggie mix, and the Salted Perfection Carlisle Select Blend. Mix it until it holds together.
4. Form the mixture into 4 tight patties. Pack them firmly so they don't fall apart in the pan. You got this!
5. Wipe out the skillet and heat the remaining olive oil over medium-high heat. Sear the cakes for 4 minutes per side. Get a deep golden crust. Do not flip until they release naturally!
6. Fluff the bulgur with a fork. Stir in the remaining raw red onion, fresh parsley, and lemon juice.
7. Serve the crispy mackerel cakes right on top of that zesty bulgur. You made this happen!
8. DUNZO!