New England Fish Cakes Recipes | Seafood Supper Club

fresh fish

🥗Healthier: canned tuna

💰Cheaper: canned salmon

Canned options are often more affordable and convenient.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes add nutrition while instant options save time.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crackers are often cheaper.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, but vegetable oil is often less expensive.

Wash hands with soap and water.

Rinse fresh produce.

Preheat oven to 350 degrees Fahrenheit.

In a large casserole dish, add fish and 1/4 inch water. Cover with aluminum foil and bake until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer, about 20 minutes. Remove from oven and allow to cool.

Add bread to food processor and pulse until small bread crumbs form. Set aside.

In a large mixing bowl, break up the cod with your hands into small 1/2 inch flakes.

Add mashed potatoes, eggs, mayonnaise, white cheddar cheese, chives, ground savory, salt, and pepper. Gently fold everything together. Wash hands after handling raw egg.

Set aside 1/2 cup bread crumbs, then add remainder and mix. Be careful not to overmix; you want the mixture to be well combined but still have some texture. Chill for 15 minutes.

Shape mixture into equally sized, round cakes, about 3/4 inch thick. You can use your hands for this or a round mold to ensure uniform shapes.

Press both sides of each cake into breadcrumbs to coat. Wash hands after handling raw egg.

Heat a skillet over medium-high heat and add oil.

Once the oil is hot, carefully place the fish cakes in the pan. Be sure not to overcrowd the pan; cook in batches.

Pan-fry the fish cakes on low for about 2 to 3 minutes on each side, or until they develop a golden-brown crust on both sides.

Serve your homemade fish cakes with a side of tartar sauce and lemon wedges.

Cooking Techniques

Spice Level:

Allergens