There are probably as many recipes for fish cakes as there are cooks who make them. I recently came across one for salmon cakes that included Rice Krispies, but we didn’t have any on hand. I decided to try making it using bread crumbs instead, since the cereal was the only ingredient we didn’t already have. When I got it all mixed together, I could tell they were going to try to fall apart on me (which seems to happen all the time with fish cake recipes as they’re written), so I added a little bit of mayonnaise to help them hold together better. It worked like a charm! Now these delicious patties are one of our favorite easy go-to lunches; it’s not much harder than a sandwich (especially in my house where everyone likes a different kind), but it gives us a nice hot lunch that feels more like a meal than a lot of other options. I hope you like it too.
If you don’t like salmon, or just don’t have any in the house, this could be made just as easily with tuna.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 9 patties
- 5 cans salmon (5 ounces each), drained
- 2 large eggs
- 1 tbsp dill weed
- 1 tsp mustard
- 3/4 cup bread crumbs
- 1/4 cup reduced fat mayonnaise
- In a large bowl, beat the eggs.
- Mix in bread crumbs, dill weed, and mustard to create a slurry.
- Add salmon and combine well.
- Stir in mayo to create a paste-like mixture (think meatballs or meatloaf).
- Shape mixture into balls, then flatten into patties. I usually get 9 decent sized cakes from this recipe, but you could easily make smaller ones for a side dish instead of these main-dish sized ones.
- Saute in hot oil 5-7 minutes per side, until golden brown and heated through.