Fish Patties

This involves grinding fish, sounds odd I am sure, but this is a way to use fish with a lot of Y bones, fish that may otherwise be discarded. As long as the fish is filleted with skin off, there is no need to remove Y bones, just run through the medium grind plate on your grinder two times. I would NEVER recommend doing this Pangasius or Barramundi, but this does sound reasonable for Tilapia, Featherbacks (maybe), and some ocean fish.

Print Recipe

Course Lunch, Main Dish

Cuisine American

Servings

Ingredients

1 kilo white fish fillets, ground with medium plate

For each kilo of fish, mix this in by hand

1 cup saltine crackers, crushed
1 teaspoon pepper
2 eggs, lightly beaten
1/2 teaspoon dried thyme
1 small onion, finely diced

Instructions

Grind the fish fillets using the medium plate on your hand or electric grinder, for every 1 kilo of ground fish, add the ingredients listed and mix in by hand. Form into patties and pan fry in a large skillet, cast iron would be a good choice, with a combination of olive oil and butter. Serve with sides of your choice.
Or you can pack this into a loaf pan or two, spread some ketchup on the top and bake at 180 C until the cooked through then serve slices as you would the patties.
You can also make a large batch of this, form into patties and freeze for later use.

Notes

Adapted from an internet recipe.