First off, apologies for not showing cooked ones, but I ate it before taking the picture 😦
But secondly these in the picture are now in the freezer for another time 🙂
1 large egg
2½ Tbsp mayonnaise
1½ tsps Dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ cup finely diced celery (about one stalk)
2 Tbsp parsley
1lb fish of your choice
½ cup breadcrumbs
Line a baking sheet with aluminum foil.
Combine the egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, celery, and parsley in a large bowl and mix well. Add the fish and breadcrumbs and fold mixture together until just combined. Shape into 6 cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with oil. When oil is hot, place fish cakes in pan and cook until golden brown, about 5 minutes per side (depending on how thick you make them). Be careful as oil may splatter.
If you want to freeze any you don’t use, leave on the baking sheet and place it in the freezer, then the following day bag them up.