A good fish patty is hard to come by and store bought fish cakes were never really an option for me. Like most pre-cooked frozen packaged items, they are full of chemicals and artificial flavorings. Not only are homemade fishcakes tastier by many miles, they are much healthier too. It mostly depends on the quality and quantity of the ingredients you use as well as the preparation methods. For this particular fish cake recipe, I used fresh boneless fish fillets rather than canned fish. I much prefer to cook with fresh ingredients as they guarantee more flavor. I used salmon and bass but any boneless fish will work fir this recipe. I borrowed and modified this recipe from a cookbook that required loads amount of butter and cream. I made and served these fish cakes over Passover and therefore I used matzo meal in lieu of bread crumbs.
With all things said, this fish cake recipe is dairy since I used yogurt but you can use mayonnaise as well. I doubled the recipe with the intentions of having enough leftovers for me to eat for lunch during the week. The inevitable happened; I miscalculated the amount of fish cakes I made so the idea of having leftover fish cakes was just mere wishful thinking, much to my chagrin. Crispy and light, these fish cakes can be served as a summery appetizer or for lunch and dinner. Learning how to make fish cakes from scratch using fresh fish is not as daunting as it seems. I used to make a huge mess with canned fish primarily because they tend to be more watery and therefore boneless fresh fish was easier for me to work with.
Since this was my first time making fish cakes, I went in search of perfection in my quest to pack flavour and texture into fish cakes without relying on copious amount of saturated fat. By cross-referencing two recipes and modifying the ingredients as well as measurements, I alternatively found the one that was satisfactory. If you are not serving these fish cakes immediately, they are terrific to have on hand in the freezer. You can take out as many or little as you need. Simply defrost them in your refrigerator and they will be ready for you to cook the next day. If you like, serve these fish cakes with your favorite tartar sauce.
For this recipe, you will need:
- 2 boneless salmon fillets
- 2 haddock, sole, or cod fillets
- 1 onion chopped
- 2 tablespoons of olive oil plus more for drizzling
- 1/2 cup of dry white wine (you can use semi-dry)
- 1 tablespoon of fresh parsley chopped
- Juice from one small lemon
- 1/2 cup of whole wheat breadcrumbs (you can use a gluten-free equivalent) plus more for dunking
- 1/3 cup of mayonnaise or low fat yogurt of your choice.
- Salt and pepper for taste
Preheat oven to 400 degrees F. Heat olive oil in a skillet over medium high heat. Add onion and saute for 5 minutes. Add wine. Cut fish into cubes and add them to the pan. Cover skillet, turn off flame, and allow them to cook for 3-4 minutes. In a large shallow bowl, mix yogurt and lemon juice together. Add fish and onions to the mixture. Pour in bread crumbs. Add parsley, salt, and pepper and mix well till incorporated. Form to 10 or 12 patties. Dunk each disk in a small bowl of bread crumbs. Place patties on baking sheet. Drizzle with olive oil. Bake for 20-25 minutes or until crispy.
Yields 10-12 patties