Broiled Fishcakes With Ginger and Cilantro

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“Very tasty and relatively low fat fishcakes via Mark Bittman. These are a tad spicy and are great served on greens or a bun with a mayonaise of your choice, sliced onion and cucumber and a fruit salsa. They can be made in a counter top grill like a George Forman, adjusting cooking time for the fact that both sides are cooked at once.”
8 fishcakes

Ingredients Nutrition


  1. Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
  2. Place the fish in a skillet which can be covered and cover the fish with salted water.
  3. Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
  4. Transfer the fish via slotted spoon to a bowl.
  5. Peel the cooked potato and add it to the fish and mash the two together.
  6. Preheat the broiler.
  7. Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
  8. Shape into 8 equal burger-shaped patties.
  9. Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
  10. Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
  11. Serve hot garnished with lime wedges and additional cilantro.

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