Reviewed: Apr. 23, 2012

really good, i omitted the egg and put the mixture in the fridge for an hour before making patties, then tossed in a mixture of flour and herbs before frying, Yum!

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Reviewer:

Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 20, 2012

new to the site.....I fish out of Montauk and had a nice catch of cod fish so I tried this and man I am hooked..added just a little of my own spice and it is was great...im a 50 year old guy who just is falling in love w/ cooking.... kids and wife are happy too and love my cod fish cakes

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Reviewer:

The Plumber

Reviewed: Feb. 12, 2012

this recipe is very similar to my mothers, we use dried salt cod,shredded and soaked then chopped,lots of onions,with salt pork and a little bacon.sauteed and lots of boiled spuds..mixed ,formed into patties,dredged in egg and then flour and fried in butter with olive oil (just to cut the butter down ,but not the flavour ) soooo good!! dont use bread crumbs ..it ruins the flavour!

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Reviewer:

Kitchen Witch

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

Reviewed: Jan. 3, 2012

I used this as my base recipe but changed things along the way. I used tilapia as it's what I had at home and instead of boiling it with the potatoes, I baked the filets with lime salt, pepper and chili flakes to give it more flavor. I added parsley to the mash and more seasoning and dipped them in breadcrumbs before frying them. They stayed whole and were easy to make into patties. I'm not a fan of fish but I found them really quite good. As I said, excellent base recipe to play around with.

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Reviewer:

sevyg18

Reviewed: Oct. 30, 2011

love them!

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Reviewer:

MARIBEL86

Reviewed: Aug. 3, 2011

YUMMY! Like some others I adjusted a bit, added 1/2 chopped green and yellow peppers, some seafood seasoning, substituted cilantro for the parsley and added garlic. Also had to add 2 pieces of bread to it due to texture too wet and then rolled my cakes in panko bread crumbs before pan searing them. NEXT TIME I'm going to try instant mashed potato flakes to speed things up & spray the panko crumb coating with nonstick spray and simply bake them. But I WILL BE making this again! And plan to try it out with Salmon too!

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Reviewer:

GurleyGirls

Reviewed: Jun. 22, 2011

Love fish cakes..but a little tip is to put them in the fridge for a couple hours..before frying them..they will stay together better...good luck!

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Reviewer:

Erin

Reviewed: Jun. 15, 2011

I have never been a big fan of fish cakes. I eat them because the man loves them. The only change I made was to add some garlic, extra onion and saute instead of fry, and a serve with lemon wedges. He likes them, and that makes me happy!

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Apr. 10, 2011

Not very good at all. No flavour and mushy and fall apart.

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Reviewer:

jsaba

Reviewed: Mar. 11, 2011

These came out great! I subbed chives for the parsley, as that's all I had on hand, and added salt & pepper. They could probably use a bit more flavor, maybe some garlic, but I served with a roasted red pepper and garlic mayo (with a little horseradish), so the spicy dipping sauce complimented the fish cakes perfectly! I particularly like this recipe because it calls for no bread crumbs or other filler - I thought the mixture was too moist, but after letting it sit for a couple minutes while I heated up the pan, it held together perfectly while still retaining its moisture, and best of all, they are actually quite easy to make. Will definitely makes these again!

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