Fish Cakes


Originally published Feb 2013

One day at Costco, I bought some frozen flounder and, I’m sad to admit, it was horrible. It was fishy and flavorless and the fillets were small and shrunk up to a fraction of their original size when cooked. The bag haunted me every time I opened the freezer. I decided it was time to open the pantry and see that I could find to jazz up the fish and get rid of it once and for all. Hmmm… Garlic, cayenne, cumin, bread crumbs. Egg, onion, lime and shredded cheese in the fridge… Fish cakes!

I make very good crab cakes. Very, very good. But half my family is allergic to crab. This made a fantastic alternative and with the right ingredients (Old Bay and Worcestershire , they can be made to taste just like crab cakes at a fraction of the cost!

Lenten Fish Cakes
1 1/2 lb flounder or other white fish, cooked, cooled and crumbled
2-3 cloves of garlic, crushed
1/2 onion, chopped
Zest of a half a lime
Juice of one lime
1 egg, beaten
1/2 bread crumbs
1/2 cup of shredded cheese (anything you have is fine)
Dash of cayenne pepper
black pepper

1. Combine all the ingredients and mix well.
2. Spoon into a mini muffin pan sprayed with cooking spray.
3. Bake at 400 for 30 minutes, until golden brown.

To make fake crabe cakes, add in about a tsp of Worcestershire sauce and 1/4 tsp of Old Bay.

Be brave and play with the seasonings! Give them a Latin flare with a little more cayenne and some cumin. To make them taste a little more Asian, add more lime and some grated ginger.

These were so good, I may actually buy the Costco flounder fillets again, just for fish cakes!


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