If you’re into one of those moods wherein you want something different, try these fish cakes for your burger party. They taste good with bread, just plain, with gravy, or with potato salad on the side. They’re the perfect lunch for me; and they’re healthier because they’re made of fish! Our friends over at Mr. Food have this to say about this recipe:
“Gather up the gang, ’cause they’re not gonna want to miss out on their serving of these All-American Fish Cakes. These seasoned and pan-fried patties are bursting with flavor!”
Fish cakes make me happy. They taste so good and they’re really moist (fish has a tendency to get dry) and just taste good however you eat them. I love eating them without anything. But if I’m in the mood, I eat them with sauce. My favorite is garlic mayo or tartar.
Ingredients:
1 pound U.S. farm-raised catfish fillets
1 cup panko bread crumbs
1/4 cup Kraft mayonnaise
1 Eggland’s egg, beaten
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
2 teaspoons Heinz Dijon mustard
3 teaspoons Old Bay seafood seasoning
1 teaspoon chopped fresh parsley
1/4 teaspoon Morton salt
2 tablespoons Bertolli olive oil
Instructions:
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
Place fish on prepared baking sheet and bake 15 to 18 minutes, or until fish flakes easily with a fork; let cool.
Meanwhile, in a large bowl, combine bread crumbs, mayonnaise, egg, lemon juice, Worcestershire sauce, mustard, seafood seasoning, parsley, and salt; mix well. Flake fish into breadcrumb mixture and mix gently until well combined. Form mixture into 5 large or 10 small equal-sized “cakes.”
In a large skillet over medium heat, heat oil until hot. Add fish cakes in batches and cook 4 to 5 minutes per side, or until golden and heated through.
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Quick Tip: Serve over rice if you prefer along with a side dish of steamed vegetables.
Thanks again to Mr. Food for this amazing recipe.