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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:
11/7/2009
Was not good at all. I don't like stove stop stuffing all that well, but I felt I wasted a box of stuffing mix along with two can of tuna.
posted:
9/24/2009
I made the salmon version of this recipe since there were so many good review. I really liked the flavor. My only problem was with the canned salmon. It too about 30 minutes to pick through all the meat to get all the bones. If I make this again, I will just cook up some fresh salmon. That would actually save time.
posted:
9/1/2009
that was the best salmon patties we ever had i added green pepper and onion and carrots
posted:
8/20/2009
I am not much of a Salmon eater, but I made this recipe & added some chopped Red peppers,parsley, a Lemon Pepper seasoning spice for Fish & Poultry sprinkled a both sides lightly & fried the patties in Olive oil & a little white cooking wine. I loved the flavor of this & will make it again. It was a big hit with the family also.
posted:
8/6/2009
I have these many times using the salmon. My whole family loves them. I recently used crab meat and they're great too.
posted:
6/23/2009
I made the recipe for the salmon.I added an egg as suggested by others and used the relish shredded carrots and cheese. We liked it and I will make it again. Soooo Simple.Great for leftovers too. I will try other combinations in the future.
posted:
6/15/2009
I made the recipe for the crab cakes and it was fantastic! I also added one egg to the mixture and they stayed together great. Highly recommend this easy recipe and I cannot wait to try the other combinations!
posted:
6/7/2009
This has become one of our faves. I add one egg white to the mixture before chilling in fridge to help it all stick together.
posted:
5/27/2009
I made them larger than directed and they were a little cool in the middle. Now I know why they tell you to make them small!! Also, I think I might add an egg or two to the mix because they were falling apart in the pan, but not too bad. The fact that they were a little larger might have something to do with it too. Over all, great taste!
posted:
5/19/2009
I made the tuna variety of this recipe with carrots sweet relish and a little celery. I also added an egg to the mixture to help it stick together. Very easy to make and tasted very good!
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