Fish Cakes

Kristin Kiel


We adapted this recipe from a Crab Cake one. My husband does a lot of fishing, and we wanted to do something with the leftover cooked fish from our meals. Most of the time he catches Pike, and because they are so big we often have a lot leftover. Even though my husband has perfected his fileting techniques for Pike, they do have an enormous amount of bones, so we need to thoroughly check the leftovers for bones as we flake the fish. The result is delicious and worth the work. We have also done this recipe with salmon.

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6 (depending on size of patties)


Pan Fry


1/4 c
finely chopped onion
2 Tbsp
large eggs, beaten
2/3 c
panko bread crumbs
2 tsp
worcestershire sauce
1 tsp
dry mustard
12 oz
cooked fish of your choice (crab, salmon, pike....flaked and deboned)

Directions Step-By-Step

In a small saucepan cook chopped onion in the butter until tender.
In a medium mixing bowl combine eggs, panko Worcestershire and dry mustard.
Stir in cooked onion and prepared fish.
Depending on the size of patty you need, appetizer size or meal size....shape into 1/2 thick patties. Coat them in more panko before frying.
In a large skillet heat 1/4 cup cooking oil. Cook over medium heat about 3 minutes per side or until golden brown.

If using a french fryer, heat oil and fry until golden.
Drain on paper towel.

Keep warm in a 300 degree oven while frying remaining patties.
Serve warm with lemon wedges.
We will sometimes make these ahead, and warm them up when needed. This works great when we need to bring something to a party.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Canadian