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

AuthorMabDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients
 1 lb white fish, chopped
 4 tbsp breadcrumbs
 1 tbsp butter
 ½ onion, finely chopped
 1 tsp garlic powder
 1 tbsp lemon juice
 2 tbsp yogurt
 herbs, cayenne, pepper, salt, cumin to taste
 1 egg, beaten with water
 oil, for frying

Directions
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.

Adapted from Mutt and Chops

Ingredients

Ingredients
 1 lb white fish, chopped
 4 tbsp breadcrumbs
 1 tbsp butter
 ½ onion, finely chopped
 1 tsp garlic powder
 1 tbsp lemon juice
 2 tbsp yogurt
 herbs, cayenne, pepper, salt, cumin to taste
 1 egg, beaten with water
 oil, for frying

Directions

Directions
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.

Fish Cakes

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