Super simple fish cakes

I’m really not a very good meal planner, I must admit.  I do my best to come up with 4-6 recipes for the week, make a list for food shopping and then execute.  What usually happens is that I make a list every other week and don’t always end up making all the meals on my list.  What happens even more often is that I cheat the recipes.

Let’s take these fish cakes for example.

I saw the recipe and thought that it was absolutely spectacular.  I immediately thought of my little toddler who is becoming pickier about eating by the meal.  However, I do know that she will eat almost anything that is mixed with eggs and breading, so this would be perfect.

What I ended up making were salmon and mahi mahi fish cakes with very few ingredients that I had on hand.

I realize that I’m missing out on all the flavors, but I must say that mine turned out both flavorful and super simple, especially for a mama with an active little toddler.

The best part about this recipe is that I cooked the fish one evening (after P went to bed) and make these the following evening.  Both tasks took almost no time and didn’t really require a lot of attention from me.

Was this a win?  Peanut absolutely loved them!  She was skeptical at first, eye balling them but when I started eating mine, I saw her perk up and regard the fish cakes with renewed interest.  I offered her a forkful (she will eat almost anything if she gets to touch the “adult” forks) and after a couple of bites, she gobbled up her own as well.

Super simple fish cakes

 

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Simple, quick delicious fish cakes

Author: Kat, adopted from TummyRumblr

Recipe type: Entree

Ingredients

• Fish of your choice (I used one salmon steak and one mahi mahi steak, both frozen)
• A couple tablespoons of mayo
• Lime
• 1.5 tablespoons whole wheat floor
• 2 eggs
• Salt & Pepper
• Olive oil for frying

Instructions

1. Bake the fish (about 15 minutes) and let it cool completely (I did this one night 1)
2. Break up the fish and mix in the rest of ingredients (use half of the lime for zest and juice, save the second half for dipping).
3. Form fish cakes and leave in the fridge for another 10 or so minutes.
4. Heat up the olive oil (I set my stove top to 4/6) and fry the fish cakes about 5 minutes on each side.
5. Serve warm
6. (I used some more mayo mixed with the other half of the lime for dipping sauce)

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