Quick & Easy Fish Cakes
Recipe type: Main Dish
Cuisine: New England
Prep time: 
Cook time: 
Total time: 
Serves: 10 small cakes
These Quick and Easy Fish Cakes are made even easier by using Gorton's fish filets! The flavors are incredible and can be served over salad or tucked between bread with a spicy aioli!
  • 1 bag Gorton's Breaded Filets
  • ½ red bell pepper, minced
  • ½ yellow bell pepper, minced
  • ¼ red onion, minced
  • 2 tablespoons cilantro, finely chopped
  • 2½ tablespoons Old Bay Seasoning
  • ¼ cup mayonnaise
  • ⅔ cup panko breadcrumbs + 1 cup to bread
  • 1 teaspoon kosher salt
  • 1 teaspoon Worcestershire sauce
  • ½ lemon, juiced
  • 1 egg yolk
  1. Defrost the frozen fish for a few hours in the refrigerator. Once soften, chop 3 of the filets with a knife. The rest, place in a food processor and pulse 4-5 times to break up the fish.
  2. Place chopped and pulsed fish, along with the rest of the ingredients (except the 1 cup panko reserved for breading) in a large bowl and stir until combine.
  3. Using a ring mold, ice cream scoop, or your hands, form into cakes and place on sheet tray. Refrigerate about one hour to set and then coat in panko before frying.
  4. To serve: fry the cakes in one inch of canola oil on both sides to crisp and then bake in oven for 20 minutes to cook and warm through. Serve with fresh lemon and side salad.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2018/06/quick-easy-fish-cakes.html