Delicious Sole Fish Cakes

Last week I bought some sole fillets and wanted to try something out of the box from my same old. Usually I season with sea salt, pepper, fresh lemon juice and dill seasoning and bake. This time I made sole fish cakes and I am happy to report they were delicious (stop laughing Francine and/or Wendy. My culinary skills have improved immensely and now go way beyond egg boiling.) Here is the recipe, for those of you who trust me, are looking for a nice, light dinner that is high in protein.

Ingredients:

3 fresh sole fillets
2 garlic cloves
Dashes of sea salt
Dashes of pepper
Fresh lemon juice
2 spring onions
Breadcrumbs
1 egg

Optional Seasonings:

1 tbsp. fresh dill and 1 tbsp. fresh thyme

Cooking Instructions:

Steam fillets for approximately 2 minutes. (this makes them easier to shred.)
Using a fork, shred fillets into pieces.
Squeeze juice of half lemon generously on shredded fish.
Season shredded fish with a dash or few dashes of sea salt and pepper to taste.
Add 2 finely chopped garlic cloves.
Add 2 finely chopped spring onions.
Mix all ingredients well.
(put fish back in fridge and let marinate for at least one hour or more. I am big on letting the seasonings really marinate and sink in.)
Take fish out of fridge when ready to cook. Add one egg and bread crumbs and mix in well with shredded fish, until consistency allows you to form patties.
Coat skillet with oil (I use a mixture of canola and olive oil) and heat on
medium-high.
Once oil is hot, add your formed sole patties to skillet. Cook until both sides are golden brown, approximately 5 or 6 minutes per side, give or take a minute.

Place cooked sole patties on a plate lined with paper towel to absorb oil.

Serve with your favorite side. I had a spinach salad and baked sweet potato with my fish cakes.

So why not be a “sole” man or woman tonight?

After steaming and shredding fish, mix in seasonings.
After steaming and shredding fish, mix in seasonings.
Cook in skillet until both sides are golden brown.
Cook in skillet until both sides are golden brown.
Let cakes sit on paper towel. Blot both sides if necessary. Slightly darker than
Let cakes sit on paper towel. Blot both sides if necessary. Slightly darker than “golden brown” but still tasted great nonetheless.
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14 thoughts on “Delicious Sole Fish Cakes

  1. Oh dear I’m guilty as charged, I stopped laughing when I read “stop laughing Francine and/or Wendy”. At the end of the day I’m still very impressed.

    1. Ha! I knew it. Lol. You guys know I can throw down in the kitchen these days. I will have to invite you over for the deliciousness that is my sole fish cakes soon.

    1. Not really like crab. I would say sole tastes a little like halibut. With a lot a lemon and some freshly made tarter sauce, I think you would really like them.

  2. Hmmm, I’m not a very adventurous eater, but this looks tempting due to the few number of ingredients. My family is begging me for something different. Thanks for sharing!

  3. Thanks for sharing! Yummy! We love fish here so this will be sampled soon.

    Thanks for the reblog, bezzymates, of the Women’s Window post. Blessings to you and your family! 🙂

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