last year in January i blogged about a recipe from the Kennedy kitchen cookbook called Hyannis crab cakes. this fish cake recipe is very similar, and a bit of an adaptation to the crab cake recipe. i used cod to make this recipe, but any of your other fresh white fish selections would also be acceptable. this recipe will freeze well with the fish cakes wrapped separately in plastic and foil. then, when ready, they can be thawed in the refrigerator and cooked to order.
to make this recipe:
chop a cod-fish filet, about one pound, into small pieces and set aside. mix together the following ingredients: 1/4 cup egg beaters, 1/4 cup thinly sliced scallions, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 2 tablespoons Dijon mustard, 6 tablespoons panko, and 3 tablespoons dried parsley. fresh parsley could also be used. if desired, season with chopped red pepper flakes or any type of hot sauce. season with salt and pepper as desired. when mixed, add the cod and form into six fish cakes. i usually add another teaspoon of panko to the top of the fish cake for presentation and browning.
place on a quarter sheet pan and cover with foil, placing in the freezer for at least 45 minutes to 1 1/2 hours.
remove from the freezer and in a tablespoon or two of olive oil, brown the fish cakes on both sides. finish the cooking process in a preheated 350 degree oven for 15 to 20 minutes.
serve with homemade tartar sauce, pineapple rice, or roasted potatoes.