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Crispy Fish Cakes with Double Mustard

May 31, 2013 by Anna Harris 5 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Fish cakes don’t sound exciting to me, usually, anyway. But if we’re talking about crispy-golden-coconut-fried morsels eaten piping hot with herby explosions of flavor and chunks of tender, mild, delectable fish, now that’s got my interest! I find that not only do these deliver tongue-twirling flavor, they pique my nourishment antennae with the inclusion of extra vegetables in the form of the brand-new baby mustard greens of spring.

Pairing the mustard greens with more mustard and generous amounts of lubricating, satisfying fats brings just the right balance to such assertive greens. Also bringing outstanding flavor to the palate are the red flecks of crushed pepper and the clean astringency of cilantro.  Also, you could easily make this recipe dairy-free by substituting coconut or olive oil where butter is used.

Try to find the purest whitefish sources you can. In our area, though not quite full-grown yet, there are a few back-yard aquaponic tilapia “nurseries”. This would be a fantastic source as the fish are fed from the very plants that clean their water and their waste helps feed the plants. Here’s a simple breakdown.

Crispy Fish Cakes with Double Mustard
 
Author:
Anna Harris
Recipe type: Main Dish
Cuisine: American
Serves: 4-5
Print
 
Flavor-packed double mustard fish cakes with heaps of greens inside, crispy-fried in deeply nutritious coconut oil.
Ingredients
  • 1 lb. whitefish such as tilapia, cod, or flounder, thawed
  • ½ lemon
  • 1 cup sourdough crumbs, toasted (for lower carb, use Joseph's pita crumbs)
  • 5 oz. tender mustard greens, about ¾ cooked
  • 1 bunch cilantro, about ⅔ cup minced
  • 3 green onions
  • 2 eggs
  • 3 heaping tbs. mayo
  • 2 tbs. Dijon mustard
  • 2 cloves garlic
  • 4 tbs. butter, divided
  • Salt, pepper, red pepper flakes
Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse fish, squeeze lemon on top, place in a baking dish and season lightly with salt, pepper, and red pepper flakes. Dot with 2 tbs. butter. Bake for 12-14 minutes or until the fish pulls apart easily with a fork. Flake gently leaving some larger pieces and empty into a large bowl.
  3. Rinse mustard greens, remove the stems, and slice into thin strips. Saute until wilted with remaining 2 tbs. butter, about 4-5 mins. Season sparingly with salt and set aside.
  4. Wash and remove larger stems from cilantro, pulse in the food processor into finely minced. Remove to the bowl with flaked fish.
  5. Trim and chop green onions into thirds, add to food processor along with eggs, mayo, mustard, garlic cloves. Process until well-combined. Add to bowl with fish and cilantro. Add cooked mustard greens and bread crumbs, mix gently.
  6. Using a ⅓ cup measure, form mixture into cakes with damp hands and place on a baking sheet. Chill at least 30 mins before frying on medium-high in heated coconut oil for about 3-5 mins per side. Drain on paper towel. Keep warm in the oven until serving. Makes 9⅓-cup cakes.
Notes
This recipes requires at least 30 mins chilling time.
3.2.1753

Anna lives Buffalo, NY surrounded by a cityscape of both blight and hope. She receives inspiration from the next-door urban farm and loves nothing more than to spend a lazy summer Saturday perusing the lush stalls of a farmers market with her two lively children and husband. Cream and butter are two of her most adored ingredients.

She is devoted to sustainable food sourcing and to encouraging others to find the links between simple, beautiful food and thriving health. Some of her major influences include Alice Waters, Sally Fallon, and the More-With-Less cookbooks. She enjoys challenging herself with serving large gatherings, living with intentional restraint, and engaging her children in the creative world of food.

Above all, she values relationships and finds joy in bringing people together around the table.

You can find her blogging at eastsidepicurean.com .

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Anna Harris

Anna lives Buffalo, NY surrounded by a cityscape of both blight and hope. She receives inspiration from the next-door urban farm and loves nothing more than to spend a lazy summer Saturday perusing the lush stalls of a farmers market with her two lively children and husband. Cream and butter are two of her most adored ingredients. She is devoted to sustainable food sourcing and to encouraging others to find the links between simple, beautiful food and thriving health. Some of her major influences include Alice Waters, Sally Fallon, and the More-With-Less cookbooks. She enjoys challenging herself with serving large gatherings, living with intentional restraint, and engaging her children in the creative world of food. Above all, she values relationships and finds joy in bringing people together around the table. You can find her blogging at eastsidepicurean.com 

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Filed Under: Dairy Free, Main Dishes, Uncategorized

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Reader Interactions

Comments

  1. Natali

    May 31, 2013 at 6:38 pm

    Excellent writing! Those fish cakes look fabulous too!

    Reply
  2. Caralyn @ glutenfreehappytummy

    May 31, 2013 at 8:36 pm

    Sounds fabulous!! Great post!

    Reply
  3. Lyn - A foodie who learns about healthy living every day

    August 23, 2013 at 6:58 pm

    Fish is one of my favorite things to eat and there are just so many different ways to prepare it. That makes it all even better and I love learning and trying new recipes. This one sounded great to me and a lot healthier than most other meals I’ve served my family. Definitely looking forward to trying it out.

    Reply
  4. Anna Harris

    August 24, 2013 at 6:42 am

    Yay! It is delicious, very well tried and tested!

    Reply
  5. Elise

    September 28, 2013 at 2:21 am

    Hi Anna, I’ve been eyeing your recipe for a while and gave it a try tonight. The fish cakes were delicious! I’m an American expat currently in South Korea, so I needed to sub canned mackerel for the white fish and spinach for the mustard greens, which worked just fine. Next time I might add more fish to them. I love how you added so many green things to them. What a great combination of flavors!

    I also wanted to say that your blog is lovely, and your pictures are as well. I’m also a big fan of Alice Waters, Sally Fallon and the More With Less cookbook (I really like Simply in Season, too!). I bet you would enjoy the adventure of the traditional markets here in Asia. 🙂 Thanks for the great recipe.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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