Fish Cakes With Herbs and Chiles Recipe (2024)

My 2 yr old can't get enough. Made a few changes to give her a healthier fish cake. I use half sweet potato and huge bunches of basil, cilantro and scallions. Haven't managed to overdo the herbs. Most importantly: I bake, not fry, and they are excellent. Measure 3T with a cookie scoop onto a silpat and form into 3/4-in cakes, spray the tops with an oil mister, bake for 15 min. at 400, then flip, spray with oil and bake other side for 15 min. Cool on rack to keep crisp. Freezes well.

I've already commented on these but I just made again and I'd emphasize that the real secret is truly putting them at MEDIUM heat for the full or nearly the full 8 minutes. Crispy and delightful

I used frozen cod fillets from Costco. Super easy and good!

You can. Put a sheet of wax paper on a baking pan or plate, depending on the number of cakes. Put the cakes on the wax paper and put them in the freezer until, well, frozen.
Take them out and wrap them individually in pieces of wax paper, and then put them in a large zip lock bag and back in the freezer. They're good to go.
When you take a few out to cook, unwrap them from the wax paper and let them sit out for a little bit, turning them once to dry out a little before frying.

Since I avoid gluten, I substituted the bread crumbs and panko with pumpkin seeds I ground up in the food processor, and since I try to eliminate starchy vegetables, I eliminated the potato altogether with no reduction in bulk. In fact, I think the flavors of all the other ingredients were more prominent without the potato.

I also made these with frozen cod filet pieces from Trader Joe's. I only used a little mayonnaise at the end of the recipe...... For frying the cakes, instead of oil in the pan, I spread a little mayo on each side of the cake first. Came out crispy and moist.

Cilantro/lime mayonnaise. made this, and then served with the fish cakes.4 tablespoons fresh lime juice1 garlic clove, peeled1/2 teaspoon hot sauce (recommended: Tabasco)1 teaspoon Dijon mustard1 cup fresh cilantro leaves1 cup mayonnaiseSalt and freshly ground black pepper

We loved these so much we want to marry them!!! Used purple potatoes, which jazzed up the appearance a little. Lime cilantro yogurt on the side, and a butter lettuce salad. Also, no vermouth or white wine on hand, so I tipped in a little of the beer I was drinking. I'll probably do that next time, too, because I really enjoyed these with beer :)

Had half for dinner with spicy tartar sauce, yum! Then the other half for breakfast with a poached egg on top, with a drizzle of hollandaise over it. Yum again!

Theses are very good. I substituted cauliflower for the potatoes and omitted the bread crumbs. Chilled for 3 hours. Didn't think they would hold together but they did! Used 2 nice pieces of cod. Husband loved them. I will definitely repeat these.

I took a shortcut with pre-shredded potatoes from the refrigerator section and these were absolutely sensational. Really do on medium heat and let cook well.

I made this with leftover grilled wild salmon and mashed potatoes, serving (per another commenter's suggestion) with a chipotle in adobo and lime mayo (using the juice from the lime I had already zested). Fantastic! My market always has much better prices on whole fish, so I am delighted to find such a delicious way to use the remnants.

Made them at least 3 times, and loved them. They were easy to make, I used both russet potatoes and also red potatoes. Chilling is essential.

I love this recipe! The second time making the cakes I added fish sauce, anchovy paste, and doubled the peppers for more flavor. For those who don't like cilantro (or don't have any sitting in the vegetable drawer that day), arugula was a good substitute. The lime mayo is so simple but so fantastic.

I used home-ground bread crumbs instead of flour for coating the cakes. Instead of the pickle as per recipe, I serve with James Beard's remoulade sauce - mayo plus chopped pickle as part of the ingredient list.

Used instant potato flakes due to time crunch. Still great!

How many cakes does this make?

I made these as hor d’ourves, 18 cakes. I formed them while still warm and chilled for 3 hours before frying. They held together very well. Served with a chipotle lime mayo with preserved lemon. They were a hit.

The best! I used Basa fillets and this recipe turned them into a thing of beauty. Huge family hit!

More herbs finely diced red bell pepper. Add fish last.

Add fish flakes last. More flavor needed if not using Serrano.

This was a big hit at Thanksgiving. My daughter who was a strict vegetarian for years is now eating fish and I made these small enough to be used as a side dish for those also eating the traditional turkey. She made a sauce and my daughter and every one else raved about them. It was an unexpected happy addition to a traditional Thanksgiving dinner.

These are amazing! I made the recipe as written and loved it! Then I made it again swapping the potato with riced cauliflower for a low carb option. Sauté the cauliflower until golden brown and slightly dried out, then pulse in a food processor to get the "mashed potato" texture. So good!

This is my go-to dish when I have leftover fish. Bonus if I also have leftover potatoes - have made with roasted and mashed potatoes and both are delicious!

These were delicious! Especially for a dish that cleaned out my fridge. I used leftover baked wild rockfish and small amount of salmon from our wildalaskancompany.com subscription; instead of the jalapeño, sliced shish*tos from the garden; Trader Joe’s chimichurri in lieu of all the herbs, lemon not lime, Yukon golds not russets as these were what I had… Fried on moderate heat for a golden crust and warm center. Fantastic and will make again!

My family enjoyed this very much. I used one cast iron pan to poach the fish, cook the potatoes and brown the fish cakes on the stovetop (just a little olive oil is needed to brown in the cast iron). I used walleye fillets and added several chilis instead of one. I will definitely make this next time I have leftover home fries or mashed potatoes. Many thanks!!

This is an OK prep, but not perfect. I used TJ’s frozen cod. After five hours in the refrigerator, the patties barely held together. I echo many of the comments of others. Too much potato, too little spice. And this is after I doubled the amount of herbs. Next time, reduce the potato to fish ratio and double (or more) the herbs and garlic. An optimistic four stars is my rating.

Delicious! Halved the potatoes, and as another commentator suggested, used homemade breads crumbs for coating instead of flour (also used them instead of panko). Put jalapeño pepper as no serrano at store. Will definitely make again.

Delicious..add 2 serrano peppers.

I will try these again but will make some changes. I found these to be somewhat bland, and also too "potato-y". Next time I will add more chile, more herbs, less potato - might even experiment with no potato, and try a different binder. I made these with leftover fish (striped bass, that had been roasted whole the day prior) the left-over fish was very flavorful and moist, so I don't think that's the issue. I do think it's worth giving these another shot, they just didn't thrill me this time.