Fish latkes?! Well, not exactly. But these fish cakes come together just as easily and are perfect for weeknight meals, while being much more interesting than steamed fish and veggies.
Prep Time: 20 minutes Cook Time: 35 minutes Makes: 4 servings
24 ounces (680 g) white fish (cod, tilapia, haddock)
4 tablespoons (6 g) fresh chives, minced
1 onion, diced
1 teaspoon sea salt
2 teaspoons (10 ml) Dijon mustard
3 cloves garlic, minced
½ teaspoon dill, dried or fresh, minced
1 tablespoon (15 ml) coconut aminos
1 egg
½ cup (65 g) arrowroot flour
2 tablespoons (30 ml) avocado oil or olive oil
Preheat the oven to 350°F (177°C). Finely mince your fish into small pieces; they do not need to be uniform in size, but should be small in size so that the fish cakes come together easily.
Using a towel, squeeze any excess water out of the fish, especially if it has been frozen and thawed. Next, combine the minced fish with all remaining ingredients, except the cooking oil, in a mixing bowl, using your hands to incorporate well.
Then, form your fish cakes by firmly pressing together the fish mixture into palm-sized patties. Place them on a parchment-lined baking sheet and bake them for 20 minutes. During the last 5 minutes of bake time, heat the cooking oil in a large skillet over high heat.
Carefully remove the baking sheet from the oven and using a thin, flexible spatula, transfer one fish cake to the hot oil. Cook for up to 4 minutes on each side or until they are nicely browned. Repeat with remaining fish cakes, being careful not to overcrowd the skillet. Serve warm.
Note: To make a tasty aioli to top your fish cakes, simply squeeze some fresh lemon juice and dijon mustard into Mayonnaise and stir in your favorite herbs.
Bubbe’s tip: Look, I know you are more than just another shayna punim—so use that head of yours and make sure you squeeze all that water out of your fish. Otherwise, don’t get all bent when your fish cakes are more like fish soup!!!