Fabulous fish cakes…
so, here is my super yummy fish cake recipe, simple but full of flavor and flexible too, does it get better?
GF fish cakes
Cooks in
Serves 5-6
Ingredients
- 1 lb fish(white fish, milder flavor works best) steamed and flaked, reserve cooking juice
- 3/4 c rice crispies crushed
- 1/4 c celery, finely minced
- 1/4 c onion, finely minced
- 2 eggs
- 3/4 c shredded cheese(any type works, cheddar, colby, jack)
- 1/2 tsp dill weed
- 1/2 tsp garlic powder
- 1 1/2 tbsp parmesan cheese, grated
- 1/4 tsp Lawry's season salt
- 3-5 tbsp reserved cooking liquid
- 1 c corn flakes, crush well for crunchy coating, in separate bowl
Directions
- Steam your fish in 1 cup water until cooked, allow to cool. Remove cooled fish to large bowl, and reserve cooking liquid. Flake fish and add in minced celery, onion, crushed rice crispies and spices. In separate bowl crack and scramble eggs, add into fish mixture and gently blend, adding in the shredded cheeses and parmesan cheese as you mix.
- This recipe can either be baked, or pan fried, both work well, I will give the recipe for baking first.
- Preheat oven to 380*, and coat a baking sheet in a bit of oil.
- Once your fish is fully mixed, gently form into cakes, I use a heaping spoonful for each, but you can make them larger or smaller, your preference, it will not affect the baking time greatly. Gently mold your fish cakes and flatten until they are about 1 inch thick, place them into your bowl of crushed corn flakes and coat. Remove from coating and place on baking sheet, repeat until you have used all of the fish mixture.
- I prefer my fish to be sort of lumpy and chunky for my fish cakes, so I do not mix or pack them very much, it keeps them tender and flaky, so be gentle, and handle as little as possible.
- Bake the fish cakes for 20 minutes, or until browned.
- To pan fry them use a cast iron skillet on medium heat, and add a tbsp of coconut oil, heat and gently place coated fish cakes onto the hot surface, they will brown up in 2-3 minutes, flip and let brown, then enjoy!
- These keep well in the fridge for up to a week cooked, or you can freeze them. They also work well in fish tacos, or as fish sticks in lunches, so experiment and let me know what you think!
These fish cakes were fries using Tropical Traditions coconut oil, and it provide super nonstick, non burning frying oil.
Since I make lots of these, and freeze them, I count this as part of my multi meal plan too. These are super fast and yummy, so if you make 1 batch, why not make 2, right? try it and see what you think…
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These fish cakes look super tasty..and addicting! Thank you so much for sharing this great recipe on Allergy-Free Wednesdays!