About this recipe:These easy fish cakes are simply delicious and call for crushed crackers, lending fabulous texture and flavour. Serve these in mini portions for a starter or party nibble, or as larger cakes for a main. Seafood or tartare sauce works a treat.
450g fish fillets (cod, tilapia, haddock, pollock)
1 medium onion, chopped
1 teaspoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon fish seasoning, or to taste
550g coarsely crushed buttery round crackers
250ml vegetable oil (for frying)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
Place fish in a saucepan with enough water to cover. Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayo, seasoning, cracker crumbs and egg. Mix until evenly blended.
Heat oil in a large heavy frying pan over medium-high heat. Form the fish mixture into cakes, and fry in the hot oil. Drain on kitchen paper, and serve hot.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
DELICIOUS!!! Amazing flavor and perfectly moist. I halved the recipe because it was only for my fiance and I and it made 5 puck sized patties. I served it on a bed of mixed baby greens and made a lemon honey vinaigrette with it. It was a perfect pairing! - 03 Oct 2013