Recipe: Fish Cakes

So I think the secret to fish cake is just to make sure that they’re more fish than anything else. You want just enough other things to help them stay together but it should all be in service to the fish. Also just a little oil if you’re frying them in the pan, less than you think you need.

Fish Cakes
Serves 4
Easy to make, easier to eat fish cakes
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 pound white fish, chopped finely
  2. 4 tablespoons bread crumbs
  3. 1 tablespoon butter
  4. 1/2 onion, finely chopped
  5. 1/2 red pepper, finely chopped
  6. 1 tsp garlic powder
  7. 1 tablespoon lemon juice
  8. 2 tablespoons yogurt (or mayo)
  9. herbs to taste (dill, thyme)
  10. 1 egg, beaten
  11. cayenne, pepper, salt, cumin
  12. oil, for frying
Instructions
  1. Saute onion, garlic, and peppers in butter until softened and let cool.
  2. Mix together in a large bowl the sauteed vegetables together with the fish, breadcrumbs, spices, herbs, lemon, egg, and yogurt.
  3. Shape the mixture into patties and set in the fridge for 10 minutes.
  4. Heat a thin layer of oil in a skillet and once heat is shimmering, turn the flame down to medium and fry the fish cakes about 4 minutes on each side until they start to brown. Serve hot.
Notes
  1. If the fish cake mixture won't stick together you can add a small amount of flour until it does.
Adapted from Mutt and Chops
Adapted from Mutt and Chops
Mab Made Food http://www.mabdese.net/bento/

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