Lemon-Horseradish Fish Cakes
To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.
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.)