Fish Cakes

I love whipping these little bad boys up, yet another great pantry meal. And although this is the child-friendly version, I like to put curry paste in the mix for the adults.

Fish Cakes

Prep time: 

Cook time: 

Total time: 

Serves: 3

  • 415g can red or pink salmon or tuna
  • 125g can corn kernels
  • 1 tsp lemon juice
  • 2 tbsp mayonnaise
  • 1 cup breadcrumbs
  • 1 egg
  • Oil for frying
  1. Strain salmon or tuna and carefully remove all skin and bones.
  2. Place all ingredients in a bowl and mix thoroughly with spoon or hands.
  3. Roll tightly into small balls and set aside while you heat the oil in a frying pan.
  4. When hot put cakes in and gently squash them with an egg flip to give them that fish cake shape.
  5. They will only need about 2-3 minutes on each side, or until lightly browned.
  6. Pop them onto a paper towel to absorb any extra oil.

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