Fish Cakes

Fish Cakes

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4

    • About This Recipe

    “Nice taste, especially with Green Goddess Sauce. from B H & G low cal”

    Ingredients

  • 12ouncesfresh skinless white fish fillets or 12ouncesfrozen skinless white fish fillets( such as haddock or cod)
  • 1beaten egg
  • 1/4 cupfine dry breadcrumb
  • 2tablespoonsfinely chopped onions
  • 4teaspoons light mayonnaise or 4teaspoonssalad dressing
  • 1tablespoondijon-style mustard
  • 1tablespoonsnipped fresh parsley
  • 1teaspoonlime zest
  • 1/4 teaspoonsalt
  • 2tablespoonscornmeal
  • 1tablespooncooking oil
  • green goddess sauce( in ‘zaar)
  • chives(optional)

    • Directions

  • thaw fish, if frozen, rinse fish, pat dry with paper towels.
  • Cut fish into 1/2 inch pieces.
  • Set aside.
  • In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
  • Add fish, mix well.
  • Shape into 1/2 inch thick patties.
  • Coat both sides of the fish patties with cornmeal.
  • In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
  • Add half the fish cakes.
  • Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
  • Remove from frypan.
  • Repeat with remaining cakes.
  • Serve with Green Goddess Sauce.
  • If desired garnish with fresh chives.

    • Reviews

  • “I used a mixture of flounder and surimi, mainly because that is what I had as dinner choices I didn’t make yet.I definetly should have upped the amount of bread crumbs.The cakes kept falling apart while I cooked.But besides that, they taste awesome.”

  • “Good idea.I didn’t follow the recipe exactly used it more as a springboard then added my own seasonings.It was a nice alternative recipe for fish (that thankfully didn’t taste too fishy).”

  • “We really enjoyed these last night.I, too, had to use lemon instead of lime.I was sure I had gotten limes at the store, but they weren’t there.I am going to make these again with the correct ingredient.Having said that, I would like to say that these went together very quickly and were done in no time at all.I used hokie as the fish and used your Recipe #21663 to accent the fish.Thnx for posting, Derf.”

  • “this were quite good.i didn’t have any onions so i added some green onions and garlic instead, and lemon juice instead of the lime zest.i needed to add a little more bread crumbs to make it stick together but i loved the taste of the dijon mustard.oh, and i added a little hot sauce for some heat as clifford said they were a little bland.directions were easy to follow and as this was my first time makeing fish cakes i was very impressed.”

  • “the flavors in this worked great for us. i used cod, upped the amount of parsley and added a bit of the juice of the lime too – loved the prominent citrus flavor in it due to the zest. i didn’t have any cornmeal so had to coat it with cracker crumbs. am happy to elevate this from its 3* rating.”

  • “I’m sure that someone from the “fish states” of the east coast will love this.I, unfortunately, am a Southern Californian, and I like spicy.I keep hoping to find something fishy that I will like, which is why I tried this.It is good, but not very muscular to our tastes.Sorry about that.”

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