Which Fishcakes

"A recipe that you can easily change to suit your needs and what you have on hand."
photo by Soup Fly photo by Soup Fly
photo by Soup Fly
Ready In:




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

Questions & Replies

  1. Can you bake them and how long


  1. 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!
  2. I made a half recipe with 7 oz. albacore (home canned) with the whole egg and the Savory Herb Stovetop, as Soup Fly did. This recipe is definitely a keeper. I served the patties with a medium white sauce seasoned with 1 tsp. lemon juice and 1/2 tsp. dill weed. With just the two of us, we only ate half of the half recipe at dinner. The leftovers became fishwiches the next day with grilled burger buns, a slice of American cheese, and tartar sauce. Both meals were a gourmet treat.
  3. These were very good! My daughter has been very picky lately, but had her fish patty half gone before I even got to the table. I used Chicken Stove Top since I already had some in the cabinet, but kept the rest of the recipe the same. My husband was pleasantly surprised to find cheese in the patties and went back for seconds.
  4. I made this for my family, and they enjoyed it. I will be keeping this recipe.


I have just turned 50 and am the mother of two sons (DaBaby and Gator) grandma of five and wife of the long-sufferin' everlovin' Boo. I come from a long line of southern cooks. We don't do fancy but pride ourselves on good ol' fashion southern fare. Even at my age, I still feel I am a novice in comparison to my Mama,the Aunts and of course, my Grandmother Parrish. Her level of culinary expertise is something we all aspire to but I truly feel none will ever reach.
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