Recipe

Fish Cakes Recipe

	Unswissmiss / All my dishes 1 year, 1 month ago Fish cakes are one of my favorite comfort foods. I like serving them with a salad and the garlicky caper sauce here. Prep:20m Cook:20m Servings:4	Unswissmiss
	comfort easy creamy crispy

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Fans

pixyqueen

modelsmom

Ingredients

For fish cakes:

1 lb filets from a firm white fish, such as halibut (frozen fish works well here)

1 C chopped green onions

3 Tbsp chopped fresh parsley

2 Tbsp flour

2 garlic cloves, finely nchopped

1 1/2 Tbsp lemon zest

1 large egg, lightly beaten

1 1/2 C mashed potatoes (instant mashed potatoes are perfect)

1 C breadcrumbs

4 Tbsp vegetable oil

For caper sauce:

2/3 C olive oil

6 Tbsp capers

6 Tbsp parsley

2 anchovy filets

1/4 C lemon juice

2 large garlic cloves

Directions

Sprinkle the fish with salt and pepper.

Cook the fish with the method of your choosing. I like to poach the filets over medium-low heat, with about 1/4 C white wine and a squeeze of lemon until just done. This takes about 10 minutes for frozen fish. For fresh fish, you can also heat up some oil over medium heat, and cook the fish until just done. Try not to let the fish brown. For thick filets, it can take up to 10 minutes (turning halfway through).

Transfer the fish to a large bowl and let cool.

While the fish is cooling, make the caper sauce by blending all the ingredients in a blender until a thick, smooth dressing forms. Transfer to a small serving bowl.

Return to the fish cakes:

Using two forks, flake the fish.

Mix in the green onions, parsley, flour, garlic, and lemon zest.

Mix in the mashed potatoes.

Season to taste with salt and pepper.

Mix in the egg.

Divide the mixture into 8 portions. Shape each portion into a rough ball with your hands. The mixture will be soft.

Coat the balls with breadcrumbs.

In a clean skillet, heat 2 Tbsp of oil over medium-high heat.

Place 4 fish balls into the pan, pressing down with the back of a spatula to flatten into disks about 1 inch thick.

Cook until brown and crisp, about 5 minutes per side.

Repeat with remaining fish balls.

Serve with the caper sauce.

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Comments

modelsmom 1 year, 1 month ago said:
Hooray, this is the one I've been looking for! Gave it a 5 - and I NEVER rate recipes before trying! Thanks so much for this; I'll be making it this weekend.

modelsmom 5 months, 4 weeks ago said:
Just made these for the second time last night (where else but this site could you FORGET about a recipe this good?!), and once again everybody loved them. The fish cakes themselves are wonderful, but the sauce is world-class. I'm going to have to remember it & use it on chicken and anything else I can think of!

baker1313 4 months, 2 weeks ago said:
Looks fabulous--cannot wait to try- thanks so much for a great recipe!!

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