Fish Cakes

Fish Cakes
Print Recipe
Servings
8-10 cakes
Servings
8-10 cakes
Fish Cakes
Print Recipe
Servings
8-10 cakes
Servings
8-10 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*
Servings: cakes
Instructions
  1. Preheat oven to 350°F.
  2. 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.
  3. Mix mayonnaise, mustard, hot sauce, green onions and lemon juice in mixing bowl.
  4. Crumble cooked fish and add to mayo mixture. Add bread crumbs. Mix well. Taste and season as needed.
  5. Add egg. Mix well. Divide into 8 to 10 portions and form cakes/patties.
  6. Cook fish cakes on baking sheet in oven for 20 minutes, or until firm and lightly golden, turning once.
  7. Remove from oven, serve.
Alternate method:
  1. Cook fish on stove top in frying pan, covered on medium heat, until firm.
  2. Remove from heat, set aside to cool.
  3. Mix mayonnaise, mustard, hot sauce, green onions and lemon juice in mixing bowl.
  4. Crumble cooked fish and add to mayo mixture. Add bread crumbs. Mix well. Taste and season as needed.
  5. Add egg. Mix well. Divide into 8 to 10 portions and form cakes/patties.
  6. Heat frying pan (non-stick ideal) on medium heat, use teaspoon of oil if needed and cook fish cakes about 4-5 minutes.
  7. Turn over cakes and cook additional 4-5 minutes or until firm to the touch, and golden brown.
  8. Remove from heat, serve.
Recipe 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

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