You either love or hate cilantro; there is no in-between. Right? But, in these fish cakes, you can use parsley instead of cilantro. So don’t worry. These remind me of my childhood. My mom would make this fish cake recipe quite often. In fact, she’d make large ones and serve them to us in burger buns. So, we’d have them like ‘fish burgers’ with ketchup. And they tasted so good.
Ingredients and substitutes
Fish – You can use any fleshy fish for these cakes. For example, haddock, cod, or sea bass. Frozen fish will also work. Ensure you thaw and drain any excess water to avoid a soggy mixture. Cilantro – If you do not like cilantro, you can also use parsley. I love cilantro. Also, cilantro has a strong flavor. Hence, you can’t miss it in a recipe. Ginger and garlic – These are a match made in heaven. I love them paired together and the fresh taste of ginger in these cakes. Egg – This helps bind the ingredients together. So, add just as much as you need, starting with half an egg. And, only add more if you need it. Breadcrumbs – I prefer to use fresh breadcrumbs. And yet, dry ones will also work.
Step-by-step instructions
Thaw, drain, and wipe the fish. Then, cut into smaller pieces. Set asidePro tip – It is very important that you don’t have excess moisture in the fish, or the mixture will be difficult to shape In a food processor, pulse the fresh bread to make breadcrumbs, remove them, and set aside. To the same food processor, add the onion, garlic, ginger, and cilantro/parsley. Pulse until minced. Then, add the fish and pulse for another 2 to 3 minutes.Pro tip – Pulse into smaller bursts so you don’t grind it to a smooth paste. You want to mix until you have some paste and some coarse for some texture. Remove from the food processor into a mixing bowl. Then, add half the beaten egg and breadcrumbs. Combine. You should be able to shape the mixture into a patty. If necessary, add more to the beaten egg. Lastly, add cilantro/parsley and season with salt and pepper. Take about 1/4 cup of the mixture and roll it into a ball with your damp hands, then flatten it to make it flat. Heat a shallow frying pan or cast-iron skillet with two tbsp oil. Gently place the fish cakes in the hot oil. Cook for 3 minutes on each side until golden brown. Remove and drain excess on a paper hand towel. Serve with tomato sauce, mayonnaise, or tartar sauce on the side.
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