Fish Cakes
Author: Epicurus.com Kitchens
Ingredients
  • 1/2 Cup finely diced red onion
  • 2 cloves garlic; minced
  • 2 large eggs; beaten
  • 1 teaspoon Dijon mustard
  • 1/2 Cup seasoned breadcrumbs
  • 1/4 Cup mayonnaise
  • 1/4 Cup minced fresh basil (or 2 teaspoons dried basil leaves)
  • 1/2 teaspoon salt
  • 1 pinch freshly-ground white pepper
  • 1 1/2 pounds fish fillets; flaked, squeezed, and patted dry (see comments)
  • 3 Tablespoons olive or vegetable oil
  • Spicy Mayonnaise, see Recipe
Instructions
  1. Combine first 9 ingredients in a bowl and mix well.
  2. Add fish and combine mixture with hands until blended. Do not overmix. Mixture should be chunky.
  3. Form into 8 round cakes, about 3/4- to 1-inch thick.
  4. Heat oil over medium heat in a large skillet.
  5. Add cakes and lightly brown on first side, about 4 minutes. Turn cakes over carefully with a spatula and cook for 3 minutes more or until cakes or just cooked throughout.
  6. This recipe yields 4 servings.
Notes
This recipe works great with any kind of fish or a combination of fish, but I prefer those varieties, which are flaky rather than firm.

Striped bass, panfish, catfish and lingcod fillets are exceptional when formed into cakes. Lobster, crab, lango
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/fish-cakes/7565/