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Fish Cake Sandwich Recipe

Asian Fusion · Main course · 32 min total

Crispy pan-fried fish cakes made with flaked white fish and aromatic herbs, served in soft buns with a tangy tartar sauce. A quick and satisfying meal.

Ingredients

• 1 lb white fish fillets (cod or haddock), cooked and flaked
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 1 egg, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil for frying
• 4 brioche buns, split and toasted
• 1/2 cup tartar sauce

Instructions

1. In a large bowl, combine flaked fish, panko, mayonnaise, mustard, lemon juice, parsley, green onions, egg, salt, and pepper. Mix well.
2. Shape mixture into 4 patties, each about 3/4 inch thick.
3. Heat oil in a large non-stick skillet over medium heat. Cook patties for 4-5 minutes per side, until golden brown and cooked through.
4. Spread tartar sauce on the bottom half of each bun. Place a fish cake on top, then cover with the top bun.
5. Serve immediately.

Tips

• For extra crispiness, chill patties for 15 minutes before frying.
• Substitute tartar sauce with sriracha mayo for a spicy kick.
• Leftover fish cakes can be refrigerated for up to 2 days and reheated in a skillet.

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