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Tenoo River Qwewt Cakes

A Recipe for: River Qwewt (Small Reptilian)

Ingredients:

• 500g Tenoo River Qwewt fillets, cooked and flaked (if unavailable substitute fish fillets)
  
• 2 Zeltron potatoes, peeled and boiled (if unavailable substitute potatoes)
  
• 1 Corellian onion, finely chopped (if unavailable substitute onion)
  
• 2 cloves Endorian garlic, minced (if unavailable substitute garlic)
  
• 1/2 cup Alderaanian bread crumbs (if unavailable substitute bread crumbs)
  
• 1/4 cup Naboo cilantro, chopped (if unavailable substitute cilantro)
  
• 2 tablespoons Mustafar lemon juice (if unavailable substitute lemon juice)
  
• 1 teaspoon Tatooine paprika (if unavailable substitute paprika)
  
• 1/2 teaspoon Kashyyyk salt (if unavailable substitute salt)
  
• 1/4 teaspoon Mandalorian black pepper (if unavailable substitute black pepper)
  
• 2 tablespoons Coruscant olive oil (if unavailable substitute olive oil)
  
• 2 eggs, beaten (if unavailable substitute eggs)
  
• Coruscant lemon wedges, for serving (if unavailable substitute lemon wedges)
  

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
   
2. In a large mixing bowl, mash the boiled Zeltron potatoes using a fork or potato masher until they are smooth.
   
3. Add the cooked and flaked Tenoo River Qwewt fillets to the bowl with the mashed potatoes.
   
4. Add the finely chopped Corellian onion, minced Endorian garlic, Alderaanian bread crumbs, chopped Naboo cilantro, Mustafar lemon juice, Tatooine paprika, Kashyyyk salt, and Mandalorian black pepper to the bowl.
   
5. Drizzle in the beaten eggs to help bind the mixture together.
   
6. Use your hands or a spoon to thoroughly mix all the ingredients until well combined.
   
7. Shape the mixture into round patties, about 2-3 inches in diameter, and place them on the prepared baking sheet.
   
8. Brush the tops of the Qwewt cakes with Coruscant olive oil to help them crisp up in the oven.
   
9. Bake the Qwewt cakes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
   
10. Once baked, remove the Qwewt cakes from the oven and let them cool for a few minutes before serving.
    
11. Serve the Tenoo River Qwewt Cakes hot, accompanied by Coruscant lemon wedges for squeezing over the top.