6 Reviews

I used a mixture of flounder and surimi, mainly because that is what I had as dinner choices I didn't make yet. I definetly should have upped the amount of bread crumbs. The cakes kept falling apart while I cooked. But besides that, they taste awesome.

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mawashigeri August 07, 2009

Good idea. I didn't follow the recipe exactly used it more as a springboard then added my own seasonings. It was a nice alternative recipe for fish (that thankfully didn't taste too fishy).

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la-rojita April 18, 2009

We really enjoyed these last night. I, too, had to use lemon instead of lime. I was sure I had gotten limes at the store, but they weren't there. I am going to make these again with the correct ingredient. Having said that, I would like to say that these went together very quickly and were done in no time at all. I used hokie as the fish and used your Green Goddess Sauce to accent the fish. Thnx for posting, Derf.

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Darkhunter April 22, 2008

this were quite good. i didn't have any onions so i added some green onions and garlic instead, and lemon juice instead of the lime zest. i needed to add a little more bread crumbs to make it stick together but i loved the taste of the dijon mustard. oh, and i added a little hot sauce for some heat as clifford said they were a little bland. directions were easy to follow and as this was my first time makeing fish cakes i was very impressed.

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Chez Desirée April 24, 2006

the flavors in this worked great for us. i used cod, upped the amount of parsley and added a bit of the juice of the lime too - loved the prominent citrus flavor in it due to the zest. i didn't have any cornmeal so had to coat it with cracker crumbs. am happy to elevate this from its 3* rating.

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eatrealfood July 21, 2005

I'm sure that someone from the "fish states" of the east coast will love this. I, unfortunately, am a Southern Californian, and I like spicy. I keep hoping to find something fishy that I will like, which is why I tried this. It is good, but not very muscular to our tastes. Sorry about that.

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Clifford Boren April 23, 2002
Fish Cakes