{"id":322,"date":"2021-04-28T14:25:06","date_gmt":"2021-04-28T14:25:06","guid":{"rendered":"http:\/\/artieparty.com\/pattysrecipes\/?p=322"},"modified":"2021-04-28T14:40:47","modified_gmt":"2021-04-28T14:40:47","slug":"baked-fish-cakes","status":"publish","type":"post","link":"http:\/\/artieparty.com\/pattysrecipes\/baked-fish-cakes\/","title":{"rendered":"Baked Fish Cakes"},"content":{"rendered":"\n

These fish cakes are a combination of my favorite crab cake recipe and baked fish recipe. The crab cakes are baked which eliminates the need for frying in oil. They are best served with some Aioli or tartar sauce.<\/p>\n\n\n\n

The fish cakes use any type of white fish fillets (snapper, sole, etc.) and are lightly chopped up using a food processor. After the fish cakes are prepared, they need a good 30 minutes in the refrigerator to set. The key is to mixed the cakes with a gentle touch so you’ll end up with a very tender cake.<\/p>\n\n\n\n

The crab cake recipe is a variation of the “Dungeness recipe: Mendocino’s First Prize Crab Cakes”, Chef Margaret Fox, Harvest Market, Fort Brag. <\/p>\n\n\n

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Baked Fish Cakes<\/h2>\n
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Simple fish cakes that are baked.<\/span><\/div>\n
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Prep Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Appetizer, Main Course<\/span><\/div><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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Cake Coating<\/div>
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