You may not be stranded in the Outback, but that doesn't mean you don't get hungry! Try these gator cakes--they're just like Mick would make them. (But you don't have to fight a croc first.)
You will need:
- 3 tablespoons clarified butter
- 1 cup finely chopped fennel
- 2-3 jalape?os, seeded and chopped fine
- 1 egg, beaten
- 3 tablespoons mayonnaise
- 1 teaspoon dry English mustard
- 1 tablespoon Old Bay seasoning or ground chili powder
- 1/2 cup minced scallions
- 3 tablespoons chopped flat leaf parsley
- 3 slices white bread, crusts trimmed, chopped fine
- 1 pound farmed alligator filet, wrestled and chopped
- 2 cups crushed saltine cracker crumbs
For the pepper sauce:
- 3 large, red or yellow bell peppers
- 2 tablespoons oyster sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons malt vinegar
For the Vegemite sauce:
- 2 tablespoons Vegemite
- 2 tablespoons honey
- 2 tablespoons malt vinegar
- 1 very big knife and a bottle of sunscreen
- Heat 1 tablespoon clarified butter over medium heat and saute the fennel and jalape?os until softened and fragrant, about 5 minutes.
- Transfer the hot mixture to a large bowl and add the egg, mayonnaise, dry mustard, Old Bay, scallions, parsley, and breadcrumbs, Stir until well blended and mix in the chopped alligator. Cover and refrigerate 15-20 minutes.
- Depending on the size desired, divide gator mixture into either four or eight equal portions and pat each into a plump disk. Spread crushed Saltines out in a pie dish and press the gator patties gently into the crumbs, coating all sides evenly. Carefully place on a cookie sheet; cover with plastic wrap and refrigerate at least 20 minutes and up to 12 hours.
- Make pepper sauce: Cut the top and bottom from each bell pepper, pull out the core and cut open to create one large strip. Place pepper skin-side-up on a foil lined cookie sheet and broil 2-3 inches from the flame until blackened and blistered, about 5 minutes.
- Place the pepper strips in a paper bag until cool enough to handle, then scrape off the skin and transfer to a blender. Add the oyster sauce, malt vinegar, and olive oil; puree until smooth. Set the mixture aside.
- Make Vegemite sauce: Combine all ingredients in a small saucepan over medium heat. Cook until thickened and syrupy. Keep warm until use.
- Heat remaining clarified butter in a large skillet over medium-high heat until very hot but not smoking, saute the gator croc-ettes until golden brown and crisp, about 4 minutes. Turn gently and cook another 3 to 4 minutes. If not eating immediately, transfer to a baking sheet and keep warm in a 275?F oven.
- To serve: Pour a little pepper sauce on each plate, place 2 gator-tots over the sauce and drizzle a thin line of Vegemite sauce around the perimeter.
- Garnish with fennel tops or sliced green onion and serve with the admonition that the first person to say, "this tastes just like chicken" has to do the dishes.
Makes 8 large gator cakes