Fish Cakes

Love this flexible recipe for fish cakes. Easy to make salmon cakes, shrimp cakes, crab cakes or tuna cakes with this basic recipe. Serve plain or on a bun as a sandwich.

Photo by Judy O.
Adapted from kraftrecipes.com
Eat more fish! Crispy on the outside, fish cakes are tasty, savory little patties.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

6

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    (6-ounce) package Stove Top Stuffing Mix for Chicken

  • 3/4

    cup water

  • 1/3

    cup Kraft Real Mayo Mayonnaise

  • 1 to 2

    (5 or 6 ounce) cans fish; pick from crab, tuna, salmon or other

  • 2

    tablespoons Clausen Sweet Pickle Relish

  • 1

    tablespoon finely chopped celery

  • 1

    egg

  • 1

    tablespoon lemon juice,

  • 1

    cup shredded mozzarella cheese

  • 1

    tablespoon chopped green onions

Directions

Mix stuffing mix, water, mayonnaise, fish, and the rest of the ingredients. Shape into 12 patties, using about 1/3 cup stuffing mixture for each patty. Refrigerate 1 hour. Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 6 minutes. or until golden brown on both sides, turning carefully after 3 minutes. Serve with a side of tartar or aioli sauce.

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