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  Baked Seafood Cakes



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1 tablespoon melted butter
2 cups cooked fish, flaked
2 cups whole wheat bread crumbs
1 teaspoon coarse prepared mustard
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons scallions, finely chopped
1 egg, lightly beaten

Line cookie sheet with parchment paper. Use a brush or your finger to spread butter into 4 circles
on parchment—each circle about 4 inches across. In a bowl, mix flaked fish with bread crumbs.
In a separate container, mix together mustard, zest, scallions and egg. Add to fish mixture and
lightly mix until combined, without breaking fish into smaller pieces. Using a 1/2 cup measure,
shape fish mixture into patties about 3-4 inches across and 1/2 inch thick and place on buttered
circles. Refrigerate completed patties for one hour or up to 24 hours until ready to cook. Preheat
oven to 375 degrees and bake fish cakes 15 minutes, carefully flip with spatula, and bake 10 minutes
more. Serve immediately, either with sauce of your choice or on a bun with condiments.
Crunchy Cakes—Coat patties with freshly-ground bread crumbs on all sides. Refrigerate no
more than 2 hours before baking—do not cover breaded cakes in refrigerator. May take an extra
five minutes of baking to crisp completely.

Copyright © 2009 Stefanie Samara Hamblen