Total Time
Prep 20 mins
Cook 10 mins

This is my own recipe. It is a GREAT way to use left over fish. It looks more difficult than it is.

Ingredients Nutrition


  1. Sauté veggies in olive oil until onions are opaque.
  2. Add dry seasonings to sauté mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool.
  3. Combine cornmeal and crackers.
  4. Add mustard and stir until mixed well.
  5. Add veggies.
  6. Crumble fish into the mixture (I leave the fish in large flakes and do not crush).
  7. Stir until all of the fish is coated.
  8. Add eggbeaters and stir until mixture comes together.
  9. Drop 2 heaping tablespoons onto a medium hot griddle or pan after spraying with Pam.
  10. Turn when set and browned (about 3 minutes).
  11. I spray the Pam onto the cakes before turning.
  12. Press down gently.
  13. When the second side is browned, remove to serving plate. I serve with my home made cocktail sauce.


Most Helpful

I was pleasantly surprised with this recipe. There was some confusion because it doesn't say when to add the garlic, tabasco, Worcestershire, salt or olive oil so I just used my judgment. It also was quite runny so I was afraid these would not cook well, but once they set on one side flipping them wasn't really a problem. The flavor was decent but a little spicier than we like. I probably will be making again with some adjustments. Thanks

CareyLee February 14, 2010

I loved these fish cakes! I made them with whitefish and so often white fishcakes can taste bland, but these were very flavorful and so good. I like this recipe much better than the fish cakes made with potato. To me they have always tasted like fishy potato cakes, but not these fish cakes! You know you are eating a fish cake when you eat one of these. I can't wait to try it with Salmon. Definitely a winner!

Faira August 23, 2009

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