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Fish Cakes

Fish Cakes recipe
photo by:kraft
Not sure what you're in the mood for? Let us help: crispy seafood cakes. Take charge of your flavor options with our mix-and-match recipes.
5 min
1 hr 11 min
6 servings, 2 fish cakes each
Magazine Acquisition
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Very good. My husband loved it!
These are the best!! I made the tuna ones and I was so surprised that they turned out so good! I used egg instead of mayo (yuck) and didn't use carrots. I will be making these again and I will try making them into patties before I put them in the fridge. =)
My 4 yr old and husband loved these!
first time !. I liked it,real simple to make !!. added a few jalapenos for a little heat !!, don't ya kno'.
Delicious! I made them with tuna, tartar sauce, green onions, added an egg and bake them for 25 min, (turning them in the middle of the baking) they were perfect even my toddler ate a whole one, and she is very picky.
We usually make the salmon cakes with the mayo, onion and stuffing mix. This is a great, easy recipe which we have been making since it came out originally in the Kraft magazine. It is good with Italian breadcrumbs instead of stuffing. Also, if you add an egg or 2, they will hold together a little better. These warm up very nicely in the microwave also. We make these at least once or twice each month. I highly recommend this recipe.
Makes wonderful salmon patties. You can keep the leftovers for a couple of days and they don't get a stronger flavor. I usually eat salmon right out of the can w/raw onions but this makes a large batch and they were delicious.
Super Easy and very good. My husband does not eat fish but he will eat these if I make it with tuna.
I made the the cakes with tuna. Left out the carrots. I added an egg and baked instead of fried. We loved them! Looking forward to trying it with canned salmon
I made the salmon cakes and they were fabulous. I actually even forgot the mozzarella cheese, but I just added a little on top and let it melt before serving and they were great!
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