Fish Cakes

1 1/2 pounds fish fillets; like whiting, catfish or other flaky fish
2 eggs, lightly beaten
1 large potato, peeled, cooked & mashed
1 large onion, finely chopped
1-2 tablespoons minced fresh parsley
6 drops hot pepper sauce, or to taste
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon minced fresh basil (or 1/2 teaspoon dried)
4 ounces butter-flavored crackers, finely crushed (like club crackers)
2 tablespoons canola oil

POACH or bake fish fillets until fish flakes easily with a fork. Drain and refrigerate until cool.


FLAKE cooled fish into a large bowl. Add the eggs, potato, onion, hot pepper sauce, garlic and all the spices. Stir well to combine.


DIVIDE the fish mixture into 8 portions and then shape each portion into a patty.


PLACE the cracker crumbs in a shallow bowl. Coat each patty with crumbs.


IN a large skillet over medium heat, add 1 tablespoon of the oil until heated. Add 4 of the fish cakes and cook until the first side is golden brown (about 3 minutes). Flip patties and continue cooking until the second side is also golden brown. Remove patties and keep warm. Add the oil to the pan and the remaining patties and cook as before.


SERVE with tartar our chili sauce, if desired. (Sauces are NOT included int he nutritional information).




Serving Size: Make 4 servings of 2 fish cakes