Description
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!
Ingredients
- 3 cups water
- 2 potatoes, peeled
- ⅓ cup minced onion
- ⅓ cup chopped green bell pepper
- ⅓ cup red bell pepper, chopped
- ⅓ cup chopped celery
- 2 tablespoons butter
- 3 ½ cups cooked cod, boned and flaked
- 4 tablespoons all-purpose flour
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Old Bay Seasoning TM
- ¼ teaspoon mustard powder
- ½ teaspoon salt
- ground black pepper to taste
- ½ cup milk
- ½ cup dry bread crumbs
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm
- about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
- In a large saucepan
- saute onion
- green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour
- cheese
- Old Bay seasoning
- dry mustard
- salt
- pepper
- mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
- With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
- If you are baking the fish cakes bake them for 10 minutes
- flip the cakes and bake another 15 minutes until golden brown.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6