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Fish Cakes

Ingredients

  • 1/2 cup red onion finely diced
  • 2 garlic cloves minced
  • 2 large eggs beaten
  • 1 teaspoon Dijon mustard
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup mayonnaise
  • 1/4 cup fresh basil minced (or substitute 2 teaspoons dried basil leaves)
  • 1/2 teaspoon salt
  • pinch white pepper
  • 1 1/2 pounds fish fillets flaked, squeezed and patted dry with paper towels (see above)
  • 3 tablespoons olive or vegetable oil

picy Mayonnaise

  • 1 cup mayonnaise
  • 2 garlic cloves minced
  • 2 tablespoons green onion white part only; minced
  • 2 tablespoons red onion minced
  • 1 lime juic only
  • 1 tablespoon Asian chili garlic sauce or your favorite hot sauce

Combine all ingredients in a bowl and stir until well blended.

    Instructions

    • Combine first 9 ingredients in a bowl and mix well. Add fish and combine mixture with hands until blended. Do not overmix. Mixture should be chunky. Form into 8 round cakes, about 3/4 to 1 inch thick. Heat oil over medium heat in a large skillet. 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.