Fish Cakes

READY IN: 30mins
Recipe by Derf2440

Nice taste, especially with Green Goddess Sauce. from B H & G low cal

Top Review by mawashigeri

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.

Ingredients Nutrition

  • 12 ounces fresh skinless white fish fillets or 12 ounces frozen skinless white fish fillets (such as haddock or cod)
  • 1 beaten egg
  • 14 cup fine dry breadcrumb
  • 2 tablespoons finely chopped onions
  • 4 teaspoons light mayonnaise or 4 teaspoons salad dressing
  • 1 tablespoon dijon-style mustard
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon lime zest
  • 14 teaspoon salt
  • 2 tablespoons cornmeal
  • 1 tablespoon cooking oil
  • green goddess sauce (in 'zaar)
  • chives (optional)


  1. thaw fish, if frozen, rinse fish, pat dry with paper towels.
  2. Cut fish into 1/2 inch pieces.
  3. Set aside.
  4. In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
  5. Add fish, mix well.
  6. Shape into 1/2 inch thick patties.
  7. Coat both sides of the fish patties with cornmeal.
  8. In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
  9. Add half the fish cakes.
  10. Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
  11. Remove from frypan.
  12. Repeat with remaining cakes.
  13. Serve with Green Goddess Sauce.
  14. If desired garnish with fresh chives.

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