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Fish Cakes

Ingredients

  • 1 pound white fish tilapia, sea perch
  • 3/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3/4 tablespoon hot sauce Tobasco or chili sauce
  • 4 green onions green and white, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice
  • 1 large egg
  • 1 1/2 cups bread crumbs homemade if possible*

Instructions

  • Preheat oven to 350°F.
  • Season fish with lightly salt and pepper. Place on foil-lined baking sheet and bake 8-12 minutes, or until firm. Remove from oven, set aside to cool.
  • Mix mayonnaise, mustard, hot sauce, green onions and lemon juice in mixing bowl.
  • Crumble cooked fish and add to mayo mixture. Add bread crumbs. Mix well. Taste and season as needed.
  • Add egg. Mix well. Divide into 8 to 10 portions and form cakes/patties.
  • Cook fish cakes on baking sheet in oven for 20 minutes, or until firm and lightly golden, turning once.
  • Remove from oven, serve.

Alternate method:

  • Cook fish on stove top in frying pan, covered on medium heat, until firm.
  • Remove from heat, set aside to cool.
  • Mix mayonnaise, mustard, hot sauce, green onions and lemon juice in mixing bowl.
  • Crumble cooked fish and add to mayo mixture. Add bread crumbs. Mix well. Taste and season as needed.
  • Add egg. Mix well. Divide into 8 to 10 portions and form cakes/patties.
  • Heat frying pan (non-stick ideal) on medium heat, use teaspoon of oil if needed and cook fish cakes about 4-5 minutes.
  • Turn over cakes and cook additional 4-5 minutes or until firm to the touch, and golden brown.
  • Remove from heat, serve.

Notes

Much more flavorful (and healthier) than pre-made fish/seafood cakes. Add your favorite tarter sauce or simply enjoy them as is.
*Using food processor or blender use old, not moldy, bread, and blend until small bread crumbs form. Remove, set aside