Fish Cakes with Dipping Sauce
Ellen Whiteman
Fish Cakes with Dipping Sauce is a delicious and healthy appetizer made with white fish, eggs, minced fresh onion, and whole wheat breadcrumbs. It is gluten-free and pescatarian-friendly. The fish cakes are seasoned with salt and cayenne pepper for a spicy kick. They are cooked in ghee or olive oil until golden brown and crispy. The dipping sauce is made with sour cream, lemon juice, yellow mustard, and a hint of cayenne pepper for added flavor. This dish is perfect for seafood lovers and those following a gluten-free diet.
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15 mins
20 mins
Nutritional Value
Ingredients
freshly squeezed
page 331 or good-quality store-bought whole-wheat breadcrumbs
such as cod or flounder, cooked and shredded
lightly beaten
for cooking
Instructions
To make the dipping sauce, combine all the sauce ingredients in a small bowl. Cover and refrigerate.
To make the fish cakes, spread ½ cup of the breadcrumbs on a plate and set out another empty plate.
In a medium bowl, thoroughly combine the fish, eggs, onion, sour cream, lemon juice, mustard, salt, cayenne pepper, and the remaining ½ cup of breadcrumbs.
To form the cakes, grab a golf ball-size handful of the fish mixture and squeeze it together with your hands just enough for it to come together (discard any excess liquid). Slightly flatten the ball, coat the outside with a light layer of breadcrumbs, and place it on the empty plate. Repeat with the rest of the fish mixture.
Set a large sauté pan over medium-low heat and add a thin layer of ghee or olive oil to cover the bottom. When the oil is hot, cook the fish cakes (in batches if necessary) until golden brown, 3 to 5 minutes per side. Serve warm with the dipping sauce.
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