Fish Cakes

Democrats frequently berate the GOP for supporting tax relief for those who pay taxes and neglecting the needs of the poor, but they turn around and support environmental policies that will act as another tax on the public, with a greater relative burden on poor families than on wealthy families.

Great for lunch or a light dinner, these fish cakes are easy to make and much healthier than the frozen, breaded fish sticks or patties you’ll find in stores. If you like fast-food fish sandwiches, you’ll find these cakes are delicious on a whole-grain bun with a bit of lettuce and a tomato slice.

Serves 6 to 8


  • 1/3 cup light mayonnaise
  • 1 large egg
  • 1 tablespoon lime juice
  • 1½ pounds cod, cooked
  • 2 stalks celery, minced
  • Pinch of sea salt
  • 2 cups whole-wheat bread crumbs
  • 1/4 cup extra virgin olive oil


  1. In a large bowl, mix mayonnaise, egg, and lime juice.
  2. Using a fork, separate cod into small pieces.
  3. Mix cod into mayonnaise and egg mixture; then add celery and salt, mixing thoroughly.
  4. Using your hands, scoop up 1/2 cup of fish mixture and form a ball. Repeat with the remaining fish mixture to form 6 to 8 balls.
  5. Spread bread crumbs on a plate, and roll each ball in bread crumbs until well covered.
  6. Flatten each ball into a patty shape with the bottom of a coffee cup or glass.
  7. Heat olive oil in a large frying pan over medium heat. Fry 3 or 4 fish cakes at a time for about 5 minutes on each side or until bread crumbs turn golden brown.

Nutritional information per serving: 346 calories, 14 g fat (2 g saturated), 25 g carbohydrates, 2 g fiber, 27 g protein, 84 mg cholesterol, 412 mg sodium, 3 g sugar

Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.

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