There are many fish cake recipes on the internet, and many, many more found elsewhere. These are the two that I use most often.

Easy Salmon Cakes Recipes:

Basic Ingredients:

1 can of salmon

6 Saltine crackers

1 egg

black pepper to taste

Simply crumble the crackers into a bowl with the tuna/salmon, egg, and black pepper. Mix well and allow to sit for several minutes so that the crackers absorb the egg.

Heat a frying pan to medium, grease if necessary. If you don’t mind getting your hands messy, divide the mixture into 4 or 6 sections, forming them into patties in your hands. Otherwise, use a good spoon amount and drop into the pan, and press flat using the spoon or a spatula.

Optional Ingredients: a tablespoon of diced onion, 1/4 cup of cooked bulgar wheat (use only 4 Saltine crackers if using bulgar wheat), replace salmon with tuna, replace crackers with 1/4-1/2 cup of mashed potatoes.

Fish Cake Recipes:

This is one basic fish cake recipe, but nearly any light flavored fish can be used in place of the flounder, or the crab, or both.

Flounder and Crab Cake Recipe:

1/2 cup – 1 cup of fresh, cooked flounder, shredded

1 can jumbo lump crab, or equivalent amount

4 saltine crackers

1/8-1/4 cup panko bread crumbs

1 egg (about 1/8-1/4 cup egg alternative and 1/8 cup mayonnaise may be substituted and may even be preferable)

garlic powder, parsley, and Old Bay seasoning to taste

Mix well and allow to sit until the egg is absorbed through.

Heat pan to medium, lightly grease if necessary. Form fish mixture into 6 or 8 patties, fry lightly turning once until done.

Other white fish would work very well with this recipe, though some oily fish, such as orange roughy, would also work well. Try substituting salmon for the crab meat, or using baby shrimps.

If you try either of these fish cake recipes, please let me know! And if you adapt them at all, please share what you did different and how it worked.