Fish Cakes (With Variations) Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 404.4 kcal per serving
Description:
This delightful and versatile fish cakes recipe can be made with tuna or other seafood like crabmeat, salmon, or shrimp. These tasty cakes are perfect for lunch, dinner, or even as a snack. Simple to make and ready in less than an hour, this recipe is sure to become a family favorite! Whether you stick to the basic tuna version or explore the variations, you’re in for a delicious treat.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cans | Tuna, drained and flaked |
| 1 cup | Water |
| 3/4 cup | Mayonnaise |
| 1/4 cup | Cheese, shredded (your choice of cheese) |
| 2 | Carrots, finely grated |
| 1/2 cup | Stuffing mix (preferably herb-flavored) |
| Optional | Relish (if desired for added tang) |
Nutritional Information (Per Serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 404.4 kcal |
| Fat | 17.1 g |
| Saturated Fat | 6.4 g |
| Cholesterol | 54.5 mg |
| Sodium | 958.7 mg |
| Carbohydrates | 32.7 g |
| Fiber | 1.4 g |
| Sugars | 5.2 g |
| Protein | 29 g |
Instructions:
-
Combine the Ingredients
In a large bowl, mix together the stuffing mix, water, mayonnaise, tuna, cheese, and grated carrots. If desired, add a tablespoon of relish to enhance the tangy flavor. -
-
Refrigerate
Cover the mixture and place it in the refrigerator for at least 10 minutes to allow the ingredients to meld together and for the mixture to firm up, making it easier to shape into patties. -
Shape the Fish Cakes
Once the mixture has chilled, take about 1/2 cup of the stuffing mixture for each fish cake and shape it into a patty using your hands. This should make around 6-8 fish cakes, depending on the size. -
Cook the Fish Cakes
Heat a large non-stick frying pan over medium heat. Spray the pan with cooking spray or lightly coat with oil to prevent sticking. Place the fish cakes in the pan in batches, ensuring they have enough space to cook evenly.
Cook each side for approximately 3 minutes, or until they turn golden brown. Flip carefully using a spatula to avoid breaking the cakes. -
Serve
Once cooked, transfer the fish cakes to a plate lined with paper towels to drain any excess oil. Serve hot with your choice of dipping sauce, like tartar sauce, barbecue sauce, or a zesty lemon aioli.
Variations:
One of the best things about this fish cake recipe is its flexibility. You can easily swap the tuna for other seafood varieties and tweak the seasonings and ingredients for unique flavors. Below are three delicious variations to try:
Crabmeat Cakes
- Ingredients:
- 2 (120g) cans crabmeat, drained and flaked
- 2 tablespoons tartar sauce
- 1/2 cup finely chopped celery
- Instructions:
Substitute the tuna with crabmeat and mix it with tartar sauce and celery. Follow the same preparation and cooking instructions as the original recipe. These crab cakes will have a mild, sweet flavor and a light texture.
Salmon Cakes
- Ingredients:
- 2 (213g) cans salmon, drained, skin and bones discarded
- 2 tablespoons lemon juice
- 1 cup shredded mozzarella cheese
- 1/2 cup chopped green onions
- Instructions:
Replace the tuna with salmon and mix in lemon juice, mozzarella, and green onions. The bright lemon juice adds a fresh citrusy note, while the mozzarella provides a rich creaminess. Cook as instructed for a golden crust and tender interior.
Shrimp Cakes
- Ingredients:
- 2 (106g) cans tiny cooked shrimp, drained and flaked
- 2 tablespoons barbecue sauce
- 1/2 cup finely chopped green pepper
- Instructions:
Switch out the tuna for shrimp and combine it with barbecue sauce and chopped green pepper. This variation delivers a sweet and smoky flavor, with the shrimp adding a succulent bite. Proceed with cooking just like the base recipe.
Serving Suggestions:
- Serve these fish cakes with a light side salad or steamed vegetables for a healthy meal.
- Pair them with coleslaw or potato salad for a classic comfort-food experience.
- Add a squeeze of fresh lemon juice just before serving for extra brightness and zest.
- Offer a selection of dipping sauces such as tartar sauce, garlic aioli, or a tangy cocktail sauce to enhance the flavors.
Tips and Tricks:
- Make Ahead: You can prepare the mixture ahead of time and keep it in the refrigerator for up to 24 hours. When ready to cook, simply shape and fry the cakes.
- Freezing: These fish cakes can be frozen before or after cooking. For best results, freeze the uncooked cakes on a baking sheet and transfer to a freezer bag once solid. To cook from frozen, thaw in the fridge overnight, then fry as directed.
- Crispy Edges: For extra crispiness, lightly coat the fish cakes in breadcrumbs before frying.
- Customize: Add fresh herbs like parsley or dill for extra flavor, or spice things up with a pinch of cayenne pepper.
This Fish Cakes recipe, along with its variations, offers you a world of possibilities. Whether you’re in the mood for a classic tuna flavor or want to try something different like crab, salmon, or shrimp, there’s an option here for everyone. Plus, with the versatility of these cakes, you can always experiment with your own additions and adjustments to create your signature fish cake! Enjoy cooking and sharing these delectable seafood treats with your loved ones.
