Fish Cakes
Author: Kitchens
  • 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
  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.
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 Recipes at