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Lemon Caper Fish Cakes
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
whole30
Whole30
pescatarian
Pescatarian
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Servings:
2
-3 servings (13 cakes)
Ingredients
1x
2x
3x
7-8
oz
~220g cooked cod (~10oz/280g uncooked)
2
cups
480g mashed potatoes
2
shallots
minced
1
egg
3
Tbsp
chopped parsley
2
Tbsp
freshly squeezed lemon juice
2
Tbsp
capers
2
tsp
dijon mustard
Zest of 1 lemon
1 1/2
tsp
sea salt
1/4
tsp
black pepper
2
Tbsp
butter
ghee, or avocado oil
2
green onions
thinly sliced
Instructions
Make sure to begin with cooked cod and mashed potatoes.
Flake the fish into small pieces and mix together with mashed potatoes in a large mixing bowl. Allow to cool to room temperature.
Add in shallots, egg, parsley, lemon juice, capers, mustard, lemon zest, sea salt, and pepper and mix well.
Using a 1/4 cup measuring cup, scoop out mixture and form into cakes using your hands.
Melt butter in a large non-stick skillet over medium heat.
Once the pan is hot, add cakes to the pan. Make sure to leave plenty of space to allow for easier flipping. You will likely need to work in batches.
Cook for 5-6 minutes per side or until golden brown. Flip carefully with a thin fish spatula.
Top with green onion slices and serve immediately.
Author:
Kit