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Amy and Chris Fish Cakes

 

 

Chris wanted to show me his recipe for fish cakes that he made often when he was a bachelor.  I was all in.  Even though I’ve made fish cakes before I really wanted to see who he made them.  They are simple but still delicious.  For me, well I like a little more flavor and seasonings without taking away from the main ingredient (salmon, tuna or crap) in my fish cakes with a dollop of sauce on top.  We compared the two together.  In their own way, both fish cakes were delicious.  We had a lot of fun in ‘our’ little kitchen together.

 

 

 

 

 

 

  • Servings: 1-2
  • Difficulty: beginner
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Amy and Chris Fish Cakes

Ingredients

Chris’s Bachelor Fish Cakes:

  • 1 can Salmon (boneless and skinless)
  • 1 Egg
  • A little Pepper
  • All Purpose Seasoning
  • About 2-4 Tbsp Breadcrumbs, depending (don’t add too much or it will be dry)

Amy’s Fish Cakes:

  • 1 can Tuna
  • 1 Tbsp Lemon Zest
  • 1-2 tsp Lemon Juice
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Old Bay Seasonings
  • Salt and Pepper
  • 1 tsp Spicy Brown or Dijon Mustard
  • 1 Green Onion, finely chopped
  • 1-2 tsp Parsley finely chopped
  • 1/4 tsp Dill
  • Splash of Worcestershire sauce
  • 1 Egg
  • 4 Tbsp or more of Breadcrumbs (I typically use Panko breadcrumbs)
  • Splash of Olive Oil
  • Simple Sauce – dollop of sour cream, a little cream and old bay seasoning

Directions

Chris’s Bachelor Fish Cakes:

  • In a small bowl add the egg, pepper and seasoning and mix together
  • In a larger bowl add the canned salmon and egg mixture and mix until combined.  Add two tablespoons of breadcrumbs and mix.  Add more breadcrumbs if needed
  • In a medium sauté pan, on medium to low heat, add the salmon mixture and form into a patty.  Cook until both sides are a light golden brown, about 3-5 minutes on each side.

Amy’s Fish Cakes:

  • In a large bowl add the tuna fish, lemon zest and juice, garlic powder, old bay seasonings, salt and pepper, mustard, green onion, parsley, dill and Worcestershire sauce.  Mix the ingredients all together until combined.  Taste and add additional seasonings if needed.  
  • To the tuna mixture add the egg and mix together.  Add in the breadcrumbs and mix together until combined in the tuna mixture.  Add more if needed (I don’t like my fish cake too wet, but you want to make sure you don’t add too much to make the fish cakes too dry.) 
  • In a sauté pan, on medium heat drizzle a little olive oil.  On a separate plate form two fish cakes.  If you want, dip the fish cakes in additional panko breadcrumbs for a little more crunch but this part is not necessary.  Add the fish cakes to the hot sauté pan and cook each side for about 5 minutes until golden brown.
  • In a small bowl add 1/2 cup sour cream and a splash of cream.  Mix. Top with Old Bay Seasoning.
  • Serve the fish cakes over arugula with a dollop of sour cream mixture topped with old bay seasoning and chives.  Add a few cherry or grape tomatoes, sliced in half, on the side. 

 

Enjoy … gathering around the table with family and friends.