These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!
Wow after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job Becky! Read More
I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk Read More
Wow after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job Becky! Read More
I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site. Read More
I loved it as a base recipe. I added flour to the amount required to bond nicely. Not sure why the person that gave that low rating it's pretty easy to correct the texture if it is too sticky...rule of thumb..never follow recipe too closely..adjust as needed! Read More
I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk Read More
This could have turned out better. I also had a problem with stickiness with this dish. I think it was because I had the wrong ratio of potatoes to fish. I did use two potatoes but I guess they were larger than the recipe posters were. I think I'll try this again sometime with less potatoes. I did add more spicy seasonings and I am glad I did. Once I got past forming this into patties and baking them it was a good recipe. Read More
These were very good. I used a mixture of leftover smoked fish that included salmon steelhead trout and pike. I subbed asiago for the parmesan and left out the flour entirely because it didn't make sense to me as an ingredient. The texture was great and I had no trouble forming cakes. This time I baked them but I may try it again frying them. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wow after reading the other reviews maybe I did something wrong because these came out WONDERFUL for me. They are amazingly similar in taste to the filling of restaurant style "stuffed crab" or "stuffed fish". I didn't change a thing (but my potatoes were small). Good job Becky!
I used talapia because we had it in our freezer and I thought this would disguise the taste of fish that I don't like and it totally worked! This recipe tastes as good as restaurant crab cakes. One of the best on this site.
I loved it as a base recipe. I added flour to the amount required to bond nicely. Not sure why the person that gave that low rating it's pretty easy to correct the texture if it is too sticky...rule of thumb..never follow recipe too closely..adjust as needed!
I would have rated it a zero if the scale would have allowed it. May be okay if you like adhesives. This stuff was so sticky you could have used it to glue a battleship to the side of a building. Prep time was longer than stated. Tasted plain. I'd suggest losing the flour and replacing it with moist bread crumbs and using eggs (or egg whites) in place of the milk
This could have turned out better. I also had a problem with stickiness with this dish. I think it was because I had the wrong ratio of potatoes to fish. I did use two potatoes but I guess they were larger than the recipe posters were. I think I'll try this again sometime with less potatoes. I did add more spicy seasonings and I am glad I did. Once I got past forming this into patties and baking them it was a good recipe.
These were very good. I used a mixture of leftover smoked fish that included salmon steelhead trout and pike. I subbed asiago for the parmesan and left out the flour entirely because it didn't make sense to me as an ingredient. The texture was great and I had no trouble forming cakes. This time I baked them but I may try it again frying them.
