Baked Fish Cakes Recipe

Serves/Makes: 4 fish cakes

Ingredients:

  • 2 cups cooked fish, flaked
  • 1 tablespoon melted butter
  • 2 cups whole wheat bread crumbs
  • 1 teaspoon coarse prepared mustard
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped green onions
  • 1 egg, lightly beaten
How to cook Baked Fish Cakes:
  • Line cookie sheet with parchment paper. Use a brush or your finger to spread butter into 4 circles on parchment - each circle about 4 inches across.
  • In a bowl, mix flaked fish with bread crumbs. In a separate container, mix together mustard, zest, green onions and egg.
  • Add to fish mixture and lightly mix until combined, without breaking fish into smaller pieces.
  • Using a 1/2 cup measure, shape fish mixture into patties about 3 to 4 inches across and 1/2 inch thick and place on buttered circles.
  • Refrigerate completed patties for one hour or up to 24 hours until ready to cook.
  • Preheat oven to 375°F (190°C) and bake fish cakes 15 minutes, carefully flip with spatula, and bake 10 minutes more.
  • Serve the Baked Fish Cakes immediately, either with sauce of your choice or on a bun with condiments.

Note:

The Baked Fish Cakes recipe very easy to cook and so good!

Tips:

To make crunchy fish cakes, coat patties with freshly-ground bread crumbs on all sides. Refrigerate no more than 2 hours before baking - do not cover breaded cakes in refrigerator. It may take an extra 5 minutes or so of baking to crisp completely.

This recipe for Baked Fish Cakes serves/makes: 4 fish cakes

The Baked Fish Cakes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Baked (more Baked recipes)

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