These quick and easy fish cakes are a fun and flavourful appetizer. Pair them with Stonewall Kitchen’s Lemon Herb Aioli to really elevate this recipe.
YIELD
16 cakes
PREP TIME
5 mins
TOTAL TIME
30 mins
INGREDIENTS
- 1 lb cooked cod
- 3/4 cup breadcrumbs
- 2 eggs
- 1/4 cup thinly sliced green onion
- 1 tbsp lemon juice
- 1/2 tbsp fish seasoning
- 1/2 tsp coarse salt
- 1/4 tsp black pepper
- Cooking oil for frying
DIRECTIONS
- To bake your cod, put it on a baking sheet lined with parchment paper. Season it liberally with salt & pepper, and bake for 20–25 minutes at 350˚F.
- Place baked cod and all other ingredients in a large mixing bowl. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined.
- Portion mixture into patties (about 2 tablespoons each).
- Coat the bottom of a large skillet with cooking oil and heat to medium-high. Fry fish cakes in batches until golden brown, about 3 minutes per side.
- Serve warm with Stonewall Kitchen’s Lemon Herb Aioli.
