Fish Cakes with Chili Dipping Sauce

Main Ingredients
fishsticks garlic pretzel spinach



Fish Cakes with Chili Dipping Sauce


Ingredients for fish cakes:

  • 25 frozen fish sticks
  • 10 fresh spinach leaves
  • 2 cloves of garlic, minced
  • dash of sriracha
  • Pretzels (not salted, or de-salted), ground in food processor - approx. 1 cup
  • 1 egg, diluted with 2 tsp of water
  • Canola oil for frying, approx. 1 cup

Ingredients for dipping sauce:

  • 1/4 cup granulated sugar
  • 1/2 cup white vinegar
  • 1/4 cup boiling water
  • 1/2 teaspoon salt
  • 1 teaspoon ground chili paste


Thaw fish sticks and add to food processor, along with the spinach leaves and the garlic.  Process to a smooth paste.  Add sriracha and mix a bit more.

Using 1-2 tablespoons of fish mixture, shape into 1/2-inch thick patties.

Dip fish patties into diluted egg mixture, and then into ground pretzel breading.

Heat canola oil in cast iron pan.  Fry fish cakes until golden brown (approx 2 mintues per side).  Drain excess oil on paper towels.

Serve on bed of spinach, with chili dipping sauce (see below) on the side.

Chili Dipping Sauce:

Combine all ingredients and stir until the sugar is dissolved, cool to room temperature before serving.

4 comments on “Fish Cakes with Chili Dipping Sauce

  1. Tess’s mom here: It definitely could use a bit more sriracha (even Tess thought so!). One great thing about making the cake out of the fish sticks was that the breading from the sticks acted as a binding agent.

    The other option we thought of was to add chopped spinach to the mixture rather than into the food processor (so you see flecks of spinach rather than the cake looking a bit green!).

    Anyway, we were all very pleasantly surprised – these were pretty tasty!

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