Lemon-Parsley Fish Cakes
- Comments()
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
Ingredients
- 1 pound fresh cod fillet
- 2 tablespoons olive oil
- 1 large egg, lightly beaten
- 1/4 cup thinly sliced scallions
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon mustard
- 6 tablespoons breadcrumbs
- 3 tablespoons chopped fresh parsley
- 3 dashes hot sauce, such as Tabasco
- Coarse salt and ground pepper
Directions
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Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
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In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
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Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
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To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Cook's Note
Flash-freeze the fish cakes on a sheet pan 5 to 10 minutes so they'll hold their shape. Then wrap each in plastic.
Is there a print button that I am missing to print the recipe?
These are tasty and simple and are perfect for fixing and freezing ahead of time. Even my one-year-old eats them!
these are really easy and produce wonderful results. just made them for the first time and plan on making them again and again. used a little extra lemon and parsley mostly because i love those flavors.
We love these fish cakes. They are easy to fix and keep in the freezer for those nights when you don't know what to fix for dinner. A definite winning recipe!
These are one of our favorites, but I disagree with the comment about to much mustard. I thought it was perfect.
I just made them and they were very good. The only thing i would change is to use less mustard...it was somewhat overpowering.
Excellent and very easy!! Will definitely be making this one again. I'm sure it will become a family favourite! Kids loved it too!! I used cilantro instead of parsley and it was delicious.
My family loves this, and they are so easy to make.
This was super yummy and VERY easy! It will be a favorite and next time I'll double the recipe to freeze some! I used less scallions and dijon because they can be over-powering-but this is a double thumbs up!
I used canned salmon i(2 cans) nstead of the cod. It turned out very good.
These are wonderful. I always make a triple batch because they freeze beautifully. Double wrap them in plastic and then in foil so they keep longer. To add a little crispiness, I dredge them in some egg and panko breadcrumbs before cooking them.
False.
I thought cod was on the list of endangered species!?
using FF mayo though
3 pts per patty in WW
Why should you have to freeze this? That will just break down the fish and make it dry and mushy. With the price of Cod Fish so expensive, I think that would be a waste. Nice to have some made up in advance, but the taste will suffer. I think you should you should fry them up freshly made. If this make too much, just cut the recipe in half.
On WeightWatchers.com you can put the recipe into the recipe builder and it will calculate it for you.
Does anyone ever breakdown these recipes to see how many
points they are on WeightWatchers
3 drops of tabasco.
They sound wonderful. But it doesnt say the amount of Tabasco. Three what? Love your recipes Thxrg
these were so delicious. i will definitely make them again.