Wednesday, February 16, 2011

Fish cakes

Easy to make, great cold and very handy to take to work!
I generally use canned tuna or salmon which makes it very easy! If you use fresh fish, poach the fish in a mixture of wine and water - very tasty!

3 tbsp.fresh parsley, finely chopped
1 tsp salt
4 regular size cans of tuna or salmon
1 1/2 cups dried bread crumbs
3 tbsp.  butter, melted
4 scallions, finely chopped
1 small onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
peanut oil for frying
1. Break fish into small pieces and place in a large bowl. Add the salt along with the bread crumbs, butter, scallions, onions, eggs,parsley and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
3. Spoon some of the fish in your hands and press gently to form a small  patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
4. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a  spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer fish cakes to a paper towel–lined plate and repeat with remaining patties.
You can use mashed potatoes instead of the bread crumbs (or even dried potato flakes!)


  1. Made these tonight, I loved them! The only thing is I had to keep recalculating the ingredient amounts because I used a 15oz can of salmon. I guess I have to sit down and work out all the math on paper so I have the ready measurements for next time I make these. I served them with mashed potatoes and coleslaw. Thanks!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.