Kicked up Fish Cakes

Recipe by Caroline Cooks
READY IN: 30mins


  • 2
    2 roughy fillets or 2 fav white fish fillets
  • 1
    large potato
  • 12
    small onion
  • 1 14
    cups saltine crackers, crushed
  • 1
    egg, beaten with
  • 1
    tablespoon water
  • salt and pepper, to taste
  • 1
    teaspoon cajun seasoning (or more)
  • 2
    teaspoons dried parsley, chopped finely
  • 3
    tablespoons parmesan cheese


  • Peel and cut up potatoes and fillets.
  • Place in large sauce pan with enough water to cover.
  • Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
  • Chop onion in food processor; add cooled potatoes and fish.
  • Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
  • Form into patties.
  • Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
  • Dredge patties in crumbs, covering both sides well.
  • Refrigerate on baking sheet for at least 30 minutes to set coating.
  • Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
  • Remove to paper toweling and drain.
  • Keep warm.
  • Repeat if needed with remaining patties. Serve with chili sauce.
  • Will freeze.