Easy fishy cakes
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Easy Fish cakes
Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIf you love crab cakes, these fish cakes will be just the ticket at a fraction of the cost. Great as an appetizer, or eat a couple with an arugula salad for a light summer supper.
Cook Mode
Keep the screen of your device on
Ingredients
12 Oz Flaky fish fillets (tilapia, pollock, etc)
1 Cup Mayonnaise
1 Cup Celery, finely chopped
2 Tsp Old Bay or Season salt
1.5 Cups Bread crumbs
1 Cube bullion or equivalent measure in base Chicken bullion or base
As needed Butter or nonstick spray
Directions
- Grease a muffin tray and preheat oven to 350.
- Simmer fish in enough water to cover fillers, with chicken bullion cube or chicken base.
- While that is going, saute celery until tender.
- Remove fish when it is just cooked enough to begin flaking.
- Flake into small pieces with a fork and mix well with cooked celery, mayo, seasonings.
- Form into balls and put into muffin tin holes.
- Depending on how you form them, you can make 6-8 larger cakes or a dozen smaller ones.
- Bake.
- For extra crispy cakes, around the 20 min mark use a spoon to flip them over and finish baking.
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