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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.
time
prep:
5 min
total:
1 hr 11 min
servings
total:
6 servings, 2 fish cakes each
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posted:
1/14/2009
I did make this exactly as instructed using the canned salmon- it turned out moist and delicious. Held together very well and was a great different dinner for the weeknight. I would definitely make this again.
posted:
1/14/2009
"My family loves this recipe. I make it with salmon and it is wonderful. It has replaced my traditional salmon pattie recipe"
posted:
1/9/2009
We have only tried the tuna but they are great! Very easy and my family wants them on the repeat menue. The only problem I had is the first time I made them I din't use a nonstick pan and that is a must as they stick to the pan.
posted:
1/5/2009
My husband and I love crab cakes so I was thrilled to find such an easy recipe that uses less expensive fish. It is very easy to make and we absolutely LOVE this dish! Thanks!
posted:
12/31/2008
Tasted great, used Tuna, BBQ Sauce, and Cheese. I thought the mixture was a little too mushy and hard to keep together though. Looking forward to trying another version.
posted:
12/29/2008
This was a very good recipe. I made both the salmon and crab versions. It held together well and the taste was great.
posted:
12/21/2008
This recipe was very good. I made this with salmon. I added old bay seasoning to this and a egg and a little bit of flour to hold it together. They stayed together great. I served this with rice and corn. This was a very good meal. I will definitely make these again.
posted:
12/17/2008
This was very easy to make. I made the salmon version and the green onion and mozzarella were a flavorful addition.
posted:
11/26/2008
Yummy!!! But they did break into bits when I tried to flip them in the pan. Anyone got any ideas?
posted:
11/19/2008
I made the salmon cakes and followed the recipe except used these two tips I picked up from other reviewers: added an egg and skipped the hour refrigeration and formed the patties using the tuna/salmon can. I put a few spoonfuls in the can, packed it down then inverted and banged it on the griddle until it popped out, perfect size every time and helped them hold together better I think.
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