forum: Food & Drink

#1 Fri 08 Jun 07 4:29am


Member since Fri 13 Apr 07

Wanted.. recipes for fish cakes

heya, does anyone know of any simple recipes for either salmon or tuna fish cakes?, That are also good for toddlers?

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#2 Fri 08 Jun 07 5:55am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Wanted.. recipes for fish cakes

Tangy Tuna Fish Cakes 
250g peeled potatoes
2 chopped spring onions
150g Tuna Chunks in Spring Water
2 Tbsp chopped parsley
grated rind 1 lemon
1/4 cup Tomato Salsa
salt and pepper to season
flour for dusting your hands
2 Tbsp butter or oil for pan frying


1. Cook the potatoes in boiling salted water until tender. Drain and mash.
2. Add the spring onions, Tuna Chunks in Spring Water, parsley, lemon rind and Tomato Salsa. Season with salt and pepper and mix well.

3. Dust you hands with flour and mould the mixture into 4 even-sized patties.

4. Heat the butter or oil in a frying pan and cook the tuna cakes for 5-7 minutes until hot and golden, turning only once.

Salmon Cakes

1 pound poached or baked salmon - chilled, boneless, and skinless
1 sweet red pepper, diced
1 tablespoon vegetable oil
6 slices fresh white bread, crusts removed
1 tablespoon finely chopped fresh garlic
1-2 jalapeno peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup mayonnaise
2 tablespoons Old Bay brand seasoning
Salt and freshly ground black pepper to taste
Vegetable oil for sauteing

Poach or bake salmon. Remove all bones and skin. Cut into pieces. Saute the diced sweet peppers in the 1 tablespoon vegetable oil until wilted and set aside to cool. Place the bread in a food processor fitted with a metal blade, and process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the salmon cakes.

Mix the salmon with the sweet peppers, garlic, jalapeno peppers, cilantro leaves, and mayonnaise. Add the seasoning powder, 2 tablespoons of bread crumbs, and salt and pepper. Mix well, then refrigerate 20 minutes before continuing.

Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form 8 equal-sized portions of salmon. With the palm of your hand, pat each portion in to a disk-shaped cake approximately 1/4-inch thick. It is important for the salmon cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coast evenly on all sides. Refrigerate at least 1 hour to prevent the cakes from crumbling during cooking.

Preheat the oven to 375 degrees F. No more than 30 minutes before you plan to serve the salmon cakes, add enough vegetable oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the salmon cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the salmon cakes are well browned on both sides, bake them 6 minutes to ensure that they are fully cooked and hot at the center.

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#3 Fri 08 Jun 07 8:46am


Forum super champ
Occupation Mother of 2 working more than full time
From Wallerawang, Oz
Member since Wed 29 Jun 05

Re: Wanted.. recipes for fish cakes

My kids love these, and they dont notice the veg content usually.

2-3 cups cold leftover mash potato
400gm can tuna
1 onion, grated
1 carrot, grated
1 celery stick, grated
handful frozen green peas
1 egg
parsley, finely chopped


Mix it all together, then add a handful of breadcrumbs if the mix is too sloppy, add another if you think it needs it.
The shape into patties and roll them in crumbs
Panfry until golden.
Be patient, do them on a medium heat & dont turn too soon or you get a big mess.
Drain on paper towel. (I line a baking tray with paper towel & keep them warm in the oven.

Serve with a salad or veg, mayonaise, lemon wedges, bread & butter.
(Daughter & I like them with lemon, the males of the household prefer mayo thumbsup )

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#4 Sun 10 Jun 07 8:57am


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Wanted.. recipes for fish cakes

I would vary both recipes above as follows.

After making the cakes, put them in the fridge for 1/2 hr or more to firm up.

Prepare 3 plates. one with plain flour, one with beaten egg, one with breadcrumbs. Roll tge cakes first in flour, then egg, then breadcrumbs, making sure that the cakes are well covered on all sides. Leave them in the fridge until you are ready to use.

Deep fry the cakes until light brown, drain on kitchen paper, and baked for a few minutesin a hot oven.

The flour/egg/breadcrumb coating prevents the cakes from absorbing oil, and the final oven baking produces a dry, crispy crust over a meltingly soft interior - and what is more, they don't fall apart like the uncoated ones do!

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