Fish Cakes

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.