These Fish Cakes make the perfect main or side dish on busy weeknights. Add a simple salad to complete the meal.

Jane Kirby
Recipe by Real Simple May 2002

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Credit: Dasha Wright Ewing

Recipe Summary

prep:
30 mins
additional:
15 mins
total:
45 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

calcium 58mg; 473 calories; calories from fat 1%; carbohydrates 11g; cholesterol 157mg; fat 28g; fiber 2g; iron 2mg; protein 43mg; saturated fat 4g; sodium 671mg.
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