Sauteed Fish Cakes
-
- Prep time
- 45 min
-
- Cook time
- 10 min
-
- Servings
- 6 Servings
-
- Serving size
-
1 cake
Ingredients
-
vegetable oil
- 1 tbsp
- 1 tbsp
-
-
green onion (scallion) (minced)
- 2
- 2
-
-
panko bread crumbs
- 3/4 cup
- 3/4 cup
-
-
lemon
- 1
- 1
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
lemon juice
- 1 tbsp
- 1 tbsp
-
-
Dijon Mustard
- 1 tbsp
- 1 tbsp
-
-
plain yogurt
- 1/4 cup
- 1/4 cup
-
-
hot sauce
- 1/2 tsp
- 1/2 tsp
-
-
white fish (patted dry, and cut into chunks)
- 1 lbs
- 454 g
-
-
eggs (beaten)
- 1
- 1
-
Recommended for You
-
Tortas de pescado Salteadas
45 min10 min6 -
Seared Scallops with Pesto Sauce
20 min4 min4 -
Baked Parmesan Chicken
15 min18 min4
Directions
-
Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.
-
Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.
-
Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.