Fish Cakes
Who doesn't love a dish that can double as both a main and an appetizer? These deliciously simple fish cakes are easy to make, full of flavor, and ready in only 20 minutes. You are going to love making them as much as you'll enjoy eating them.
Ingredients :
- ¾ cup panko
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 1 pound fish cooked
- ¼ cup green onions
- 3-4 cups vegetable oil
Directions :
- Mix all of the ingredients in a bowl until well combined.
- Use 2-3 tablespoons of the mixture and form it into a pattie. Repeat with the remaining fish mixture.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Once the oil is boiling hot, reduce the heat to medium, and add your fish cakes 2-3 at a time. They should be easily submerged in the oil without touching each other to ensure an even cook.
- Cook for 2-3 minutes on each side until you have a nice golden brown crust.
- Gently remove your fish cakes from the oil, place them on a paper towel-lined plate to remove any excess oil, and allow them to cool slightly before serving.
- Serve with a squeeze of fresh lemon and a side of your favorite dip. Enjoy!
