Lemon-Horseradish Fish Cakes
The horseradish gives these fish cakes a little added bite.
Everyday Food, October 2006
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Recipe Summary
Ingredients
Directions
Cook's Notes
To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.
Cook's Notes
To freeze, place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator. (To cook, see step 3.)