Spicy Fish Cakes

  • Yield: 4 servings


1-- celery rib, coarse-chopped
1/2-- onion, coarse-chopped
1/2-- green pepper, coarse-chopped
3-- sole fillets, around 5 oz each, coarse chopped
1/2teaspoon dry mustard
1/2teaspoon red pepper flakes
1/2teaspoon dried thyme
1/2teaspoon Old Bay
1-- egg, beaten
1cup leftover mashed potatoes or loose hashbrowns
3/4cup dry bread/cracker crumbs
2cups vegetable oil
to taste-- tartar sauce or soy vinegar


  1. Place chopped vegetables in a food processor; pulse to finely chop. Add the fillets; pulse to coarsely chop. Stir in salt, pepper, mustard, pepper flakes, thyme and seafood seasoning; pulse 2 to 3 times until mixed. Transfer to large bowl; stir in the egg, stir lightly to combine. Fold in the potatoes.
  2. Form into 8 patties and lightly coat with breadcrumbs.
  3. Heat oil in a skillet over medium-high; add the cakes. Cook until lightly browned on one side, about 4 minutes. Turn; cook until browned and cakes are cooked through, about 4 minutes.
  4. Serve with tartar sauce or sprinkled with vinegar.