With an abundance of home-canned fish from salmon to tuna to trout, we are always looking for interesting creations to use up this pantry staple.
Taking color from various vegetables not only adds a pleasing look, it gives a nutritional boost to every bite.
With any type of fish cake, ingredients can be varied to include special diets like keto, paleo, gluten-free or dairy free.
Eggs are a key ingredient in keeping cakes together and moist. The panko coating can be changed to crushed tortilla chips, nuts or a gluten-free breadcrumb. Most of the flavor comes from added vegetables or spices so feel free to experiment. A recent family favorite of this recipe added in diced ham and baked potatoes…there were no leftovers!
Base Mix:
- 4 cups canned fish (trout, salmon, steelhead, kokanee or tuna)
- 2 eggs
- 2/3 cup mayonnaise
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, optional
- 1 cup panko
- Olive or coconut oil for pan-frying
Add In’s:
- 2/3 cup grated carrot
- 2/3 cup grated bell pepper
- 1/2 cup grated beets or 1/4 cup beet powder
- 1/2 cup minced herbs or greens (dandelion, cilantro, basil, parsley, spinach or kale)
In a large bowl break drained, canned or cooked fish into small chunks. Remove any skin or bones from fish. To the bowl, add eggs, mayonnaise, onion, garlic, black and cayenne peppers. Mix until mixture is combined but do not over mix. Divide fish mixture into 4 medium bowls. Mix grated carrot into one bowl, grated bell pepper into another bowl, beets into another bowl and the herbs into the last bowl. Gently fold added ingredients into fish mixtures.
In a large skillet, heat 1/4” of oil on medium-high heat. On a large plate, spread panko for coating fish cakes. Form fish mixture into desired sized balls, press into panko mixture making a patty. Place cakes in hot oil and fry until golden brown, 2-3 minutes per side. Serve with your favorite dipping sauce.
