fish cakes

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!

Classic Fish Cakes

potatoes

sour cream

butter, softened

green onions, sliced

parsley

sea salt

black pepper

mustard

panko breadcrumbs

(Gluten-free use GF panko breadcrumbs)

Homemade Tartar Sauce

Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs.  (You can make smaller patties if you prefer.)  Refrigerate the patties for at least 30 minutes or until they&#x27;ve firmed up.

Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.

Serve immediately with our BEST homemade tartar sauce!

Quick, easy, delicious tuna patties! Best thing you can make with canned tuna. Kid-friendly, Budget-friendly.

Tuna Patties

tuna

Dijon mustard

bread

lemon zest

lemon juice

water (or liquid

chives, green onions, or shallots

Salt and black pepper

extra virgin olive oil

butter

Drain tuna: Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step.

Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg: In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.

Form into patties, chill: Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.)

Sauté in skillet: Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
 
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

"Very good, they fell apart easily, next time I’ll try adding another egg."

"Loved them, I used less potato but still tasted beautiful. Thank you"

"Yes and it was so good....new recipe for me and I was a bit in doubt but it turned out to be a recipe that I will pass on!  Can’t wait to make it again....a real suggestion is to make it ahead and refrigerate the patties at least an hour before....better to fry them easier....great recipe to go to with canned tuna!"

"I made these and added chopped French's Fried Onions, garlic, smoked paprika, and bread crumbs. They came out great!"

"I used Old Bay seasoning instead of salt and used canned solid white albacore tuna in water.\r\n\r\nChilling for an hour is  very important.\r\n\r\nThese were excellent!"

https://www.simplyrecipes.com/video_src?vid=5761255980001

This recipe can be easily tailored to your personal preferences, so don't be afraid to experiment.  Using the same basic recipe but substituting salmon or cod, and dill or cilantro, you can create your own interpretation of this simple dish.  These fish cakes can also be assembled the night before (to just before the breading phase) so it's a great dish for company.

Sunday Brunch: Simple Fish Cakes Recipe

russet potato

pollock (about 1 large fillet)

garlic, crushed

parsley, chopped (stems reserved)

scallions, finely sliced

mayonnaise

Kosher salt and cracked black pepper

(1/4 cup) vegetable oil, for frying

Wash potato and pierce all over with a fork.  Bake in 425° oven until fully cooked, about 30 minutes (or microwave for 5-8 minutes, or until fully cooked).

Place pollock, garlic and parsley stems in a large frying pan, cover with water, and bring to a simmer until pollock is just cooked through, about 6 minutes.  Once cool enough to handle, remove skin from potato and grate through the large holes of a box grater.

Gently flake fish into large chunks; combine with grated baked potato, remaining chopped parsley and chopped scallions.  Beat egg with mayonnaise and grainy mustard and combine with fish/potato mixture.  Mix until all ingredients are fully combined, being careful to keep fish from falling apart too much. Season with salt and pepper.

Divide fish mixture into 8 even pieces (about 1/4 cup each) and gently press each ball into panko crumbs.  Heat 2 tablespoons of oil in large frying pan until shimmering and fry fish cakes in batches until golden brown – keeping finished fish cakes warm in oven.  Serve with green salad with a lemon vinaigrette.

How to Make Korean Fish Cakes

250 g boneless skinless white fish fillet

squid

g shelled prawns ((0.22 pounds), I used frozen banana prawns.)

55 g yellow onion ((1.9 ounces), peeled & rinsed)

g carrots ((1.1 ounces), rinsed & peeled)

g red capsicum / bell peppers

chives

tsp rice wine ((mirim))

tsp white sugar

salt

Tbsp potato starch

Tbsp all purpose flour (/ plain flour)

vegetable oil (for deep frying)

Individually rinse the fish, squid and prawns in cold water and pat dry them separately with paper towel. Cut the fish and squid into a few chunks. (No need to cut the prawns) Put all of them into a food processor and grind them finely. (It takes between 30 sec to 1 min). Move the ground seafood batch into a large mixing bowl.

Separately pat dry all the vegetables with paper towel. Put them into a food processor and grind them. (It takes about 10 sec). Move the ground vegetables batch into the large mixing bowl.

Add the rest of the ingredients (egg white, rice wine, sugar, salt, starch and flour) into the bowl and mix them well. Prepare two large flat plates and lay down some waxed paper (e.g. baking paper) on top. Scoop out 1 Tbsp of the fish cake mixture and take it out using another spoon (tea spoon size is good). Place the fish cake ball on to the waxed paper. Repeat this for the rest of the mixture.

Put the vegetable oil into a deep sauce pan and bring it to boil on high heat until it bubbles (about 5 mins). Reduce the heat to medium or medium low. Add some&nbsp;fish cake balls (no more than 6 balls at one time, it will depend on the size of your sauce pan) using tongs into a pan and deep fry them until they are cooked (usually for 2 to 3 mins). Outside of the fish ball is "very lightly" crispy and inner is very soft.

Take the fried fish cake balls out using a strainer. Move them onto some waxed baking paper or paper towel to soak up some oil. Cool down for 5 to 10 mins.

Serve &amp; enjoy! (You can serve it with some tomato sauce/ketchup/mustard sauce). Or you can use this as an ingredient for other fish cake dishes (e.g. fish cake stir fry).

*Any frozen seafood should be defrosted first before being prepared.

If you're after something a bit lighter than potato-packed fishcakes, try these simple oriental-style burgers

Superhealthy salmon burgers

boneless, skinless salmon fillets,

tbsp Thai red curry paste

fresh root ginger,

soy sauce

coriander, half chopped, half leaves picked

vegetable oil

lemon

carrots

cucumber

tbsp white wine vinegar

golden caster sugar

Tip the salmon into a <a href="https://www.bbcgoodfood.com/review/best-food-processors">food processor</a> with the paste, ginger, soy and <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">chopped</a> coriander. Pulse until roughly minced. Tip out the mix and shape into 4 burgers. Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a>, then fry the burgers for 4-5 mins on each side, turning until crisp and cooked through.

Meanwhile, use a <a href="http://www.bbcgoodfood.com/content/test-five-best-peelers">swivel peeler</a> to peel strips of carrot and cucumber into a bowl. Toss with the vinegar and sugar until the sugar has dissolved, then toss through the coriander leaves. Divide the salad between 4 plates. Serve with the burgers and rice.

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Ultimate fish cakes

horseradish

shallot, very finely chopped

tsp flatleaf parsley, finely chopped

skinned Icelandic cod

bay leaves

milk

Maris Piper potatoes

½ tsp finely grated lemon zest

tbsp flatleaf parsley, chopped

tbsp snipped chives

fresh white breadcrumbs,

vegetable

lemon wedges and watercress, to serve

Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>. Pour over 150ml milk and 150ml water.

Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Meanwhile, <a href="https://www.bbcgoodfood.com/content/test-five-best-peelers">peel</a> and <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 350g Maris Piper potatoes into even-sized chunks. Put them in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">colander</a> and leave for a min or two.

Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Beat 1 egg on a large plate and lightly flour a <a href="https://www.bbcgoodfood.com/content/test-five-best-chopping-boards">board</a>. Spread 85g fresh white breadcrumbs on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheet</a>. Divide the fish cake mixture into four.

On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> over the top and sides so it is completely coated.

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

These speedy crab cakes make an elegant and quick summer starter or serve them with a salad for a light al fresco lunch.

Crab cakes with dill mayonnaise

(about 4) sebago potatoes, cooked, mashed, cooled

spring onions, finely chopped

lemon zest, plus 1 tbsp lemon juice

savoury crackers (we used Jatz), crushed

cooked crabmeat, (see note) drained

egg, lightly beaten

(300 grams) whole-egg mayonnaise

tbsp finely chopped dill

Sunflower oil, to shallow-fry

Lime wedges, to serve

Skip a trip to the local takeaway and impress your dinner guests with these crab & corn cakes with coriander dipping sauce.

Crab and corn cakes with coriander dipping sauce

plain flour

garlic clove, finely chopped

coriander

can sweet corn, drained

fresh crab meat

spring onions, thinly sliced

Sunflower oil,

caster sugar

rice wine vinegar

tbsp fish sauce

tbsp sweet chilli sauce

red chillies, finely chopped

coriander leaves

Fast and fresh, these fish cakes make a great weeknight dinner.

Sweet potato fish cakes with Japanese-style slaw

whole sweet potato, peeled

1kg skinless snapper fillets, pin-boned,

spring onions, 2 finely chopped, 1 shredded

daikon, shredded

savoy cabbage, shredded

avocados,

Mint coriander

tbs light soy sauce

tbs pickled ginger juice (from jarred pickled ginger)

tsp sesame oil

nori sheets, crumbled

tsp toasted white sesame seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981829961001&=domain=del

5348771529001-5981829961001

Recipe video above. You&#39;ll find plenty of fish cake recipes floating around. But there are good fish cakes and then there are great fish cakes! The trick is to keep the potato chunky and the fish in big flakes rather than letting it all turn into a mush. Meanwhile, adding garlic, chilli, green onion and thyme to the mix keeps these fish cakes full of flavour!Pan fry then bake for best results. Pan fry golden, then bake to heat all the way through (because I like my fish cakes chunky!) and reheat the first batch you pan fried.

Really good Fish Cakes

fish

/ 4 tbsp unsalted butter

tsp salt

tsp black pepper

garlic (, finely minced)

green onion (, finely sliced (~1 large stem))

red chillis (, deseeded and finely chopped (can omit))

thyme leaves (, chopped)

tbsp parsley (, finely chopped)

flour

eggs (, lightly whisked)

panko breadcrumbs ((sub ordinary breadcrumbs))

Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl.

Turn oven down to 200°C / 390°F (180°C fan) - fish cakes are finished in the oven.

Bake potatoes:

Set a rack over a tray. Sprinkle fish with salt and pepper.

Melt butter in a large non-stick skillet over medium high heat. Add half the fish and cook, turning, for 4 minutes in total. It should be just cooked inside (ie. flakes easily) but not golden.

Transfer to rack to cool. Repeat with remaining fish.

Cook fish (while baking potatoes):

Sauté garlic: In the same skillet, add garlic, chilli ,thyme and green onion into the leftover butter. Cook for 1 minute until garlic is golden, then pour over the potato, being sure to scrape out every drop of butter!

Roughly mash potato: Add parsley and salt, then use a wooden spoon to roughly mash the potato. Don&#39;t use a potato masher, we want some chunks, not smooth mashed potato.

Mix in fish: Add fish then gently stir through, breaking it up a bit so you have some nice flakes mixed throughout the potato. Don&#39;t mash the fish up too enthusiastically - we want fish chunks!

Form fish cakes: Scoop out 1/4 cup of mixture. Pack it in firmly, pop out onto hand and shape firmly into a 1.75cm / 2/3&quot; thick cake. The potato will make it hold together, if you press firmly. You should make 13 to 15.

Fish Cake Mixture:

Crumb: Coat in flour (shake off excess), dip in egg (let excess drip off) then coat in breadcrumbs, pressing to adhere.

Pan fry 3 minutes: Heat oil in skillet over medium high heat. Cook fish cakes in batches for 1 1/2 minutes on each side until golden, then transfer to a paper towel-lined tray. If you&#39;re pedantic like me, stand them on their side and roll slowly to cook and make the sides golden too.

Bake 10 minutes: Remove paper towel from under the fish cakes. Bake for 10 minutes (this heats all the fish cakes all the way through into the middle + reheats the first batch cooked).

Serve with lemon wedges, tartare sauce, plain mayonnaise (Kewpie!), sour cream, ketchup or tomato sauce.

Crumb and cook:

Healthy and HIGH PROTEIN tuna and oatmeal patties (tuna cakes) recipe. Really easy to make, good for lunch, breakfast, snack or after workout.
If you looking food good canned tuna recipes, this recipe is for you.

Top 23 fish cakes recipes from across the web

The most viewed fish cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 fish cakes recipes from across the web

The most viewed fish cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Fish Cakes

Tuna Patties

Sunday Brunch: Simple Fish Cakes Re...

How to Make Korean Fish Cakes

Superhealthy salmon burgers

Ultimate fish cakes

Crab cakes with dill mayonnaise

Crab and corn cakes with coriander ...

Sweet potato fish cakes with Japane...

Really good Fish Cakes

Healthy Tuna Patties Recipe

Super fast salmon and sweet potato ...

Sesame Ginger Fish Cakes (Paleo, Wh...

Crispy Tuna Patties

Codfish Cakes

Tuna Fish Cakes without Breadcrumbs

Homemade Fish Cakes Recipe (without...

Easy homemade fish cakes

Spicy Canned Tuna Fish Cakes Recipe

Crispy Potato Fish Cakes with Cod

Vegan Fish Cakes

Fish Cake Recipe

Banh mi cha ca (vietnamese baguette...

The most viewed fish cakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine