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Fish cakes. Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes. Boil until the potatoes are"fork done".

Form the mixture into hamburger size patties. Season with salt and pepper and fry in well greased skillet until golden brown on both sides. Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, fish cakes. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes. Boil until the potatoes are"fork done".

Fish cakes is one of the most well liked of current trending foods in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. Fish cakes is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook fish cakes using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Fish cakes:

Get 2 can of alaska pink salmon.
Take 1 can of chunk light tuna.
Prepare 2 of eggs.
Get 1/4 of flour.
Take 8 dash of onion powder.
Prepare 8 dash of garlic powder.
Take 3 dash of black pepper.
Take 2 tbsp of minced garlic.
Prepare 1 of red onion.
Take 3/4 cup of stone ground yellow corn meal.
Get 1 of lemon juice.

In a bowl, combine the first nine ingredients; mix well. In a large skillet, heat oil over medium-high heat. If desired, serve immediately with tartar sauce and lemon. Avoid pressing cakes together too tightly when forming.

Instructions to make Fish cakes:

drain canned tuna and place in a bowl.
drain pink salmon and remove all black and grey residue & place in bowl with tuna.
chop red onion into a small dice at to bowl.
pour oil into a shallow pan and place at medium high.
put eggs, corn meal and seasonings in bowl..mix welk.
make into round palm sized balls.. lightly dust cakes with flour.
place in pan and fry until golden brown.
Enjoy.

They should just hold together, staying delicate and flaky. Working in batches if necessary, add fish cakes to hot pan. Fish cakes make a refreshing change from the usual pan-seared methods that I typically default to when it comes to fish recipes. Chill the mixture in the refrigerator for an hour, this will blend the flavors and solidify mixture to avoid crumbling when frying. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined.

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