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fish cakes

KristinK avatar
Recipe by
Kristin Kiel
@KristinK
Prévost, QC

We adapted this recipe from a Crab Cake one. My husband does a lot of fishing, and we wanted to do something with the leftover cooked fish from our meals. Most of the time he catches Pike, and because they are so big we often have a lot leftover. Even though my husband has perfected his fileting techniques for Pike, they do have an enormous amount of bones, so we need to thoroughly check the leftovers for bones as we flake the fish. The result is delicious and worth the work. We have also done this recipe with salmon.

yield 6 (depending on size of patties)
method Pan Fry

Ingredients For fish cakes

  • 1/4 c
    finely chopped onion
  • 2 Tbsp
    butter
  • 3
    large eggs, beaten
  • 2/3 c
    panko bread crumbs
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    dry mustard
  • 12 oz
    cooked fish of your choice (crab, salmon, pike....flaked and deboned)

How To Make fish cakes

  • 1
    In a small saucepan cook chopped onion in the butter until tender.
  • 2
    In a medium mixing bowl combine eggs, panko Worcestershire and dry mustard.
  • 3
    Stir in cooked onion and prepared fish.
  • Coating with Panko.
    4
    Depending on the size of patty you need, appetizer size or meal size....shape into 1/2 thick patties. Coat them in more panko before frying.
  • 5
    In a large skillet heat 1/4 cup cooking oil. Cook over medium heat about 3 minutes per side or until golden brown. If using a french fryer, heat oil and fry until golden.
  • 6
    Drain on paper towel. Keep warm in a 300 degree oven while frying remaining patties.
  • 7
    Serve warm with lemon wedges.
  • 8
    We will sometimes make these ahead, and warm them up when needed. This works great when we need to bring something to a party.
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