Yield: Yields 8 full-size cakes or 24 bite-size cakes
Servings: 4 as a main course or up to 24 as an hors d'oeuvre
The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.
To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Very good! I used some inexpensive frozen shrimp and scallops that I had on hand, and they worked great. I left out the mirin and the shitakes, because I didn't have any. They make great hors d'oeuvres.
I took these cakes as my contribution to Thanksgiving dinner hors d'ouvres. They were devoured in minutes to rave reviews and requests for the recipe. I will definitely make them again.
We loved these! I think they're easy to make, really appealing to look at and taste delicious! DH and DD (only 2 1/2 yrs) and me all loved them! I will make again; made for a party but we were all a bit sick - so canceled party. We ended up eating them the next day...but I definitely plan on making for re-scheduled party.
I was disappointed. A lot of work for rubbery cakes. The Ginger-Soy Dipping sauce was excellent but overpowered the cakes.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?