Salmon and Cod Fish Cakes

READY IN: 35mins
Recipe by The Flying Chef

I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.

Top Review by Denise P.

I had a 8.5 ounce piece of cod and 10 ounces of caned salmon. I didn't have any red pepper, green onion or parsley. I substituted red onion and cilantro. I ran out of panko, having enough for mix, but not to coat the outsides. it was very flavorful, I will make again, hopefully with more of the ingredients.

Ingredients Nutrition

Directions

  1. Mayonnaise Relish.
  2. Combine all the ingredients together in a bowl and refrigerate until ready to use.
  3. Fish Cakes.
  4. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
  5. Shape into patties, you will get about 6 large or 8 medium patties from this.
  6. Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
  7. Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
  8. Serve on buns or over salad as I did and top with relish.

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