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The horseradish gives these fish cakes a little added bite.

Source: Everyday Food, October 2006
Total Time Prep Servings

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.

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68
  • Helen Rosen
    19 MAY, 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.
    Reply
  • Helen Rosen
    19 MAY, 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.
    Reply
  • jenniealice1357
    14 SEP, 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
    Reply
  • savdkzoo
    30 AUG, 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!
    Reply
  • femrafs
    28 JUL, 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!.
    Reply
  • zkocian
    23 APR, 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.
    Reply
  • crewmommy
    21 FEB, 2011
    These are a family favorite. The kids devour them.
    Reply
  • Allybean
    3 JUN, 2010
    Made them last evening - AWESOME! I made 1/2 following the recipe
    Reply
  • cgoosby
    22 FEB, 2010
    These are excellent. NB: Plain yogurt works well as an alternative to the mayo.
    Reply
  • MS11602884
    14 JUL, 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.
    Reply

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