Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Quick Fish Cakes Print Email

Perfect use for leftover char, salmon, steelhead or trout.

Add 1 egg per pound of boneless, skinless cooked fish fillet and enough cracker crumbs to make the mixture easy to shape (usually about 1/4 cup, depending on the moisture content of the fish). Season with 1/4 cup chopped fresh flat-leaf parsley, 1/2 cup sauteed chopped onion, 2 teaspoons Dijon mustard, and 1 teaspoon Old Bay seasoning. Blend gingerly to avoid over-crumbling the fish - form into 6 cakes, roll in additional cracker crumbs, and brown in butter and olive oil. Serve with lemon wedges.
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