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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:
15 min
total:
1 hr 15 min
servings
total:
6 servings, 2 fish cakes each
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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.
posted:
11/14/2008
A good way to get finicky eaters to enjoy fish! I used tuna and it was very good. Will use shrimp next time. Easy on the budget. too.
posted:
11/12/2008
I love how simple this is to make and the Stove Top adds just the right seasoning. Its a great way to use leftover add-ins and veggies. My favorite way is with salmon, minced onion and cheddar. YUM!
posted:
11/7/2008
I made the salmon cakes. I want to try them with the Cornbread Stove Top Stuffing next time. My husband and I both enjoyed them. This recipe is one to be kept in the 'special' recipe box in my kitchen. With lots of onions added, and ketchup on the side, they are delicious! Thanks for another great recipe. A double thumbs-up!
posted:
10/29/2008
I made this with imitation crab I already had in my fridge which I use for making quiche. They came out great and my family loved them (10 yr oldgirl and pickey 17 yr old boy). I added a little extra mayo so the cakes stuck together better - none fell apart.
posted:
10/24/2008
For starters i made the crab cakes, or i like to call them crabby cakes :)Since it was pretty vague this is how i made it, and will make it again in the future! I used 2cans(6oz)crabmeat(drained), 1 stalk finely chopped celery, 1 tblspn. Chef Paul Prudhommes Seafood Magic, 1 egg, and i ran out of tartar-so for the same zest you get from tartar i mixed 2tblspns Kraft Miracle Whip-1 tblspn Apple Vinigar Cider-1/2 fresh squeezed lime. It really worked out great! I was surprised it was a good sub. So i mixed all in a bowl including water and Reg Real Mayo and stuffing of course, refridgerated for 1 hr, and fried it 4 minutes per side on medium low heat half covered. WHA-LA! My hubby loved it!
posted:
10/17/2008
This was yummy and very easy to make! I used tuna, but used the mix-ins recommended with the shrimp. It tasted great!
posted:
10/13/2008
I used salmon, mozzarella, lemon juice, and green onions. They turned out great!
posted:
10/13/2008
I made salmon patties using the stuffing mix, water, mayo, lemon juice, and one egg. The egg will keep the patty together. I did not refrigerate either. Just fried them as soon as I made them. I used lots of butter for them to brown. They came out great and delicious!
posted:
10/12/2008
I made the tuna cakes, they were good but it was like trying to fry tuna salad, they were to soft.
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