Extra Fish?
Fish Cakes
Don't let cooked fish just lay around in a Tupperware huddled up in the back corner of your fridge – make these!
Ingredients
- 10 oz cooked salmon, cod, canned tuna, or any mix of fish or seafood you have leftover
- 1/3 cup celery minced
- 1/3 cup red pepper minced
- 1/4 cup red onion minced
- 1/4 cup cilantro chopped
- 1/2 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- juice of half a lemon
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne perpper
- 1/2 teaspoon celery salt
- 1 cup Panko breadcrumbs
- 1 large egg whisked
- drizzle of olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit
- Flake the fish into large bowl and remove all bones
- Add chopped celery, peppers, onion, and cilantro
- Add mustard, mayonnaise, lemon juice, Worcestershire sauce
- Mix thoroughly
- Add all spices and Panko breadcrumbs, then taste to adjust the seasoning if needed
- Add the egg, and mix thoroughly again.
- Scoop out the mixture using a 1/3 cup measuring cup, form the scoop into 2 inch diameter patties and place on a lightly oiled, parchment lined baking sheet. Makes about 10 patties.
- Bake for 4 to 5 minutes per side or until golden brown.
- Sour Cream and Yogurt Herb Sauce from my previous post goes perfectly with these savory little gems. Add some chili sambal paste on top of the cream sauce, or a couple shakes of crushed red pepper flakes, and you've got quite a spectacular flavor bomb awaiting you!
