This recipe is great! They taste wonderful. I subs[filtered]uted parsley flakes for the fresh parsley and they still came out amazing. This will now be a regular item that I cook. I'd love to see how they do broiled rather than fried.

What a waste of nice cod! I attempted to make these fish cakes tonight and followed the instructions to the letter. The result was a wet, sloppy mess. I had to add four additional tablespoons of bread crumbs to get a fish cakes that I could press onto parchment paper and freeze, but the fish cake was still a wet in cohesive lump that did not cook well and fell apart. Very disappointing from this web site which usually has much better recipes.

Have made these fishcakes several times now & I love them. Reduced the amount of the mustard because it seemed to overpower the delicate fish. Substituted either mashed potato or potato flakes for the breadcrumbs which worked fine. If you freeze the fishcakes, it is not necessary to defrost the cakes ahead of time. Cook them frozen 5 minutes on each side; they will be brown and cooked through. We make lots of different kinds (e.g., black bean) of "cakes," freeze them, and cook them this way.

These are great! I made them with Chilean Bass instead of Cod. I also served with a nice homemade tartar sauce which was even better.

I cooked these Cod cake early in my marriage when I used to receive the Every Day Foods magazine. Whenever I want to make fish cakes I Google this recipe. I honestly love them.

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.