Which Fishcakes

READY IN: 26mins
Recipe by DaMama_rules

A recipe that you can easily change to suit your needs and what you have on hand.

Top Review by Soup Fly *

I originally reviewed this 5/2/07, but feel the need to come back and say I am so glad I found this recipe during Spring '07 PAC. I have made this so many times since then and it has become my go-to recipe for canned tuna, replacing tuna casserole by a wide margin. I half the recipe, except I only use 6 oz of tuna and keep the whole egg. I get 5 cakes out of the halfed recipe, which is plenty for our family of 3. I use Savory Herb Stove Top since that is what I usually have in the cabinet. I have made this both with and without onion and and cheese, just based on what I have available - it is always good no matter what!

Ingredients Nutrition

Directions

  1. Drain the fish; break up fine.
  2. Mix all ingredients.
  3. Cover and refrigerate for at least 10 minutes.
  4. Form 1/3 to 1/2 cup of mixture into patties.
  5. Heat a large skillet and spray with Pam.
  6. Cook on each side 4 minutes or until golden brown.

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