a peek inside the fishbowl

When I posted about my fish chowder I promised to share a fish recipe that my kids loved. Frankly, I was amazed that they liked this recipe as much as they did. I loved it too – and so did Mark – so it gets FOUR thumbs up… which is very rare around these parts. It’s a TOTAL KEEPER, which is great, because I have been looking for ways to add more fish to our diet.

As an added bonus it made fantastic leftovers for my lunch the next day. See?

At first, Sarah was sad to hear that fish cakes aren’t actually fish-shaped CAKES (you know, the kind that are made with sugar and have frosting on top), but once she got over that she was ok with the idea. :)

Fish cakes may seem fancypantsadvanced but they are deceptively easy to make. I used this recipe from Epicurious, using some frozen tilapia that I bought on sale, but you could probably use any white fish. Just pulse it in the food processor with some other ingredients, shape into patties, fry, and you’re done. By the way, I recommend making the mayonnaise too. It was a great addition and the kids loved it.

My only advice is to make sure you don’t make the patties too thick!

I served it with baby greens, rice, and lightly sautéed snow peas. Let me know if you try this one!