Cilantro-Lime Fish Cakes with Sriracha Lime Mayonnaise

2 cups cooked rice, cooled
1 1/2 cups leftover fish
1/2 cup bread crumbs
1/2 cup diced green onions
3 tablespoons minced fresh cilantro
1/2 cup mayonnaise
1 egg
2 tablespoons lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup panko bread crumbs
2-4 tablespoons butter
greens of choice
Sriracha Lime Mayonnaise for garnish (recipe below)

In a large bowl, mix together the rice, fish, bread crumbs, green onions, and cilantro. In a separate bowl, whisk mayonnaise, egg, lime juice, salt, and pepper together until smooth. Add the mayonnaise mixture to the rice and fish. Stir to combine.

Using a 3-tablespoon scoop, press together the mixture. Flatted the scoop into a patty and carefully roll in the breadcrumbs to cover. Repeat until all the mixture is gone.

In a heavy-bottomed skillet, melt 1 tablespoon of butter over medium-high heat. Add the fish cakes to fill the pan. Cook for 5 minutes on each side or until golden brown. Remove from the pan and set aside. Repeat with remaining butter and fish cakes.

Serve warm on a bed of greens with sriracha mayonnaise.


Makes 15-18 fish cakes.


Sriracha Lime Mayonnaise
1 egg yolk
2 teaspoons rice wine vinegar
2 teaspoons fresh lime juice
4 teaspoons sriracha sauce
1/4 teaspoon fine salt
3/4 cup canola oil
1 tablespoon minced fresh cilantro

Add the egg yolk, vinegar, lime juice, sriracha, and salt to the tall vessel of an immersion blender or a tall cup. Add the oil last slowly so that it sits on top of the other ingredients. Place the immersion blender blade at the bottom of the cup and turn it on. With the blender running, slowly start moving the blade towards the top, working in all the oil until it has been incorporated. Pulse the blender up and down a few times to mix thoroughly. Stir in cilantro.