The feel of the fish cakes should be slightly rubbery, with a textured outer coating. Lime leaves are actually “double” leaves in the shape of an hourglass, so the eight used here are actually ...

Add the shredded cod and form patties. Sauté over medium heat in a nonstick skillet and a little avocado oil. For my taste, the king of all fish cakes is not a fish cake at all.

100g skinless salmon fillet; 100g skinless cod fillet; 150g prepared squid (or cuttlefish) 30g red curry paste; 8 lime leaves ...

When the cod is cool, remove any skin and bones. Cut into pieces and add to the work bowl with the parsley, salt, pepper, butter, egg, mustard, Worcestershire sauce and the shredded potatoes.

Put some shredded lettuce in each bun ... When the oil is hot, fry the fish cakes until golden brown and the cod is cooked through, about four to five minutes per side. Serve two cakes per ...

For your basic cod cakes, look no further than this spot in Lisbon's Baixa district. They claim to have "the best cod cakes in Lisbon" and they're not far wrong. 415 Rua de Santa Justa 29. No website.

Keep things simple by using a ratio of about three parts fish to one part potato. One of the beauties of fish cakes is how easy ... thyme and shredded carrots for color. Serve these with ...