Asian-Style Fish Cakes

Serves: 8Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 lb. catfish fillets
  • 2 green onions, minced
  • 1 banana pepper, cored, seeded, and chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. Braggʼs Liquid Aminos
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. Old Bay Seasoning


  • Preheat oven to 375°F. Cut fish into 1-inch pieces. Combine with green onions, banana pepper, garlic, ginger, Braggʼs Liquid Aminos, lemon juice, and lemon zest in food processor; process until chopped and mixed. (You do not want to purée this mixture; it should be a rough chop.) Add Old Bay Seasoning; stir to mix.
  • Form fish mixture into patties of about 2 tablespoons each; you should have 16 patties total. Place patties on baking sheet treated with nonstick cooking spray; bake 12 to 15 minutes, or until crisp. (Alternatively, you can fry these in a nonstick frying pan about 4 minutes on each side.)