If you like lump meat crab cakes then you will definitely enjoy this version of fish cakes. This recipe was borne out of sheer laziness. I didn’t feel like steaming the fish or turning it into a paste so I opted to cut into small pieces. When cooked, you get morsels of the fish and get to enjoy the texture of the fish in a different way.
Apart from the fish itself, the rest of the ingredients that make up this “recipe” were based on what was in the refrigerator. Therefore, use whatever you have. The main ingredients are the fish, some fresh breadcrumbs for body and added texture and eggs to hold it together. Another thing,
