ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fish Cakes

Photo: Dasha Wright Ewing
Prep time 30 mins
Other time 15 mins
Yield 4 servings
These Fish Cakes make the perfect main or side dish on busy weeknights. Add a simple salad to complete the meal.


  • 1/3 cup mayonnaise
  • 1 egg
  • 1 tablespoon lime juice
  • 1 1/2 pounds cooked cod
  • 2 celery stalks, minced
  • 1/2 teaspoon salt
  • 3 slices whole-wheat bread
  • 3 tablespoons olive oil

Nutrition Information

  • calcium 58 mg
  • calories 473
  • caloriesfromfat 1 %
  • carbohydrate 11 g
  • cholesterol 157 mg
  • fat 28 g
  • fiber 2 g
  • iron 2 mg
  • protein 43 mg
  • satfat 4 g
  • sodium 671 mg

How to Make It

  1. Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Flake the cod into small pieces and add to the bowl. Mix in the celery and salt.

  2. Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of wax paper.

  3. Tightly pack the cod mixture into 8 patties. Gently place each patty in the bread crumbs and turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place 4 fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary. Serve with chipotle cream.