Crispy Fish Cakes with Double Mustard
Flavor-packed double mustard fish cakes with heaps of greens inside, crispy-fried in deeply nutritious coconut oil.
Recipe type: Main Dish
Cuisine: American
Serves: 4-5
  • 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
  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.
This recipes requires at least 30 mins chilling time.
Recipe by The Nourishing Gourmet at