Lemon-Horseradish Fish Cakes

67 Ratings
  • 5 9
  • 4 23
  • 3 23
  • 2 11
  • 1 1

The horseradish gives these fish cakes a little added bite.

Everyday Food, October 2006

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Recipe Summary

prep:
20 mins
total:
45 mins
Servings:
8
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Ingredients

Directions

  • Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

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  • In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)

  • In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

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.)

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Reviews (10)

67 Ratings
  • 5 9
  • 4 23
  • 3 23
  • 2 11
  • 1 1
Martha Stewart Member
05/19/2012
This is an amazing recipe! Perfect as a side during a cocktail hour. I've this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.
Martha Stewart Member
05/19/2012
This is an amazing recipe! Perfect as a side during a cocktail hour. I've this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.
Martha Stewart Member
09/14/2011
These cakes turned out great. Right now, our household has an overload of albacore tuna, so I substituted. The whitefish is nice and flaky, and has a great flavor, so I'm going to stick with tuna for this recipe. I'd even try using canned tuna. The lemon and parsley flavors worked well, and I thought the saltine cracker crumbs were a nice change from pre-made breadcrumbs. My significant other and I only ate 4 total (they're very filling) so I'm freezing the rest for our upcoming camping trip
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Martha Stewart Member
08/30/2011
My family loved these. We will be making again and again. It's a great way to get picky fish eaters to eat fish!
Martha Stewart Member
07/28/2011
I did some substitutions based on what I had handy: cilantro for parsley, sriracha (hot) suace for horseradish, and multigrain crackers for the saltines. I also added lemon zest and seasoned the fillets with garlic, ginger and paprika powder. I will definitely make this again!.
Martha Stewart Member
04/23/2011
These little fish cakes are totally addictive. Very fresh tasting with the lemon and horseradish. My husband and I loved them and will be making these again.
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Martha Stewart Member
02/21/2011
These are a family favorite. The kids devour them.
Martha Stewart Member
06/03/2010
Made them last evening - AWESOME! I made 1/2 following the recipe
Martha Stewart Member
02/22/2010
These are excellent. NB: Plain yogurt works well as an alternative to the mayo.
Martha Stewart Member
07/14/2009
This recipe gives a very flavorful fish cake. I wish I had been a little more bold with some hot sauce or red pepper to give it a zip beyond the horseradish. They were almost easier to manage after freezing.
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