Fish Cakes or Crab Cakes – you choose!

I have posted many fish cake recipes on this site, because you see, fish cakes go down really well in this house. Let me see, first there was Fish Cakes with Mushy Peas, then Fish Cakes made with Healthy Sardines and last but not least Thai Fish Cakes. The latest addition to my Fish Cake “Collection” is in my opinion the best one, but I implore you to give them all a try and let me know which one you prefer.

What makes this fish cake recipe even more amazing, is that you can use crab meat in stead of fish or even use a combination of the two. It is the easiest thing to prepare as you just whip all the ingredients in the food processor and voila, supper is ready! These fish cakes (if made  smaller) is also ideal for a starter or snack at your next cocktail party. So, let’s cook!

Fish Cakes or Crab Cakes


2lbs fresh hake or crab meat or a combination
1 small bunch of scallions or spring onions – chopped
1-2 large chilies – finely chopped
2 big handfuls of fresh coriander – chopped
1 stick lemon grass – chopped
zest and juice of 1 lime
2  jumbo eggs
2 cups fresh bread crumbs
vegetable oil for frying

Place all the ingredients in a food processor and pulse until all the ingredients have mixed properly. Dip your hands in water and start making patties – mine is the size of a thickkish Oreo. If you want to use this as part of a snack platter, make the patties even smaller. Shallow fry in hot oil until it is golden brown. Drain on kitchen toweling and bake the rest of the fish cakes.  Serve with steaming hot Sweet and Sour Noodles or use this Sweet and Sour Sauce as a dipping sauce.