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My review
Halibut Cakes
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CJC
"These yummy halibut cakes work as an appetizer or as the main dish at any meal. Full of vegetables, full of flavor, they are very versatile, can be made ahead of time, freeze well, and you can choose to bake or pan-fry the cakes."
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Ingredients
56 m servings 55Original recipe yields 30 servings (30 halibut cakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
- Fill a large pot with water and lemon-lime soda; bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain.
- Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic; cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top.
- Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper.
- Scoop halibut mixture onto greased baking sheet with a cookie scoop; flatten into cakes.
- Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.
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Footnotes
- Cook's Notes:
- To pan-fry: Spray a skillet with cooking spray or a little butter or oil. Pan-fry in batches over medium heat until golden brown, 3 to 5 minutes per side.
- To freeze for later: Place cakes on a baking sheet lined with waxed paper. Freeze until firm then transfer from the baking sheet to a container or resealable plastic bag. Thaw before baking or pan-frying.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of lemon-lime soda. The actual amount of lemon-lime soda consumed will vary.