Cut fish into chunks and then place in a food processor; add onion,
soy sauce, salt and pepper. Blend in pulses to a think puree (make
sure not to process to much).
Rinse potato in cold water, drain well and pat dry with a dish towel;
add potatoes to fish mixture.
Using wet hands, shape mixture into 8 small cakes (make sure they
are not to thick).
Heat oil in large non-stick pan over medium heat. Cook cakes until
they feel firm when pressed, about 5 to 7 minutes per side. Yields 2
cakes per serving.
Originally Submitted
1/18/2011
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