Serve ’em with a bit of aioli (mayo. + fresh lemon juice + a bit of garlic), a side salad and dinner is served. Hosting a party? Size them smaller and enjoy as an appetizer…
Fish Cakes PDF (printable version)
a bit of olive oil for sauteing
1 cup finely chopped celery
1 small onion finely chopped
2 tablespoons goat cheese (or cream cheese)
3 teaspoons lemon juice
2/3 cup fresh (or dry) bread crumbs
1 teaspoon dill or fresh parsley
2-3 canned tuna or salmon
1 egg white lightly beaten
1/3 cupful per cake
Saute onion until lightly browned, add celery.
In a large bowl combine fish, celery and onion. Add goat cheese, lemon juice, herbs and bread crumbs – mix with hands. Add egg white. Blend.
Scoop 1/3 cupful per cake. Mix in palm then form into thick pattie.
Fry 3-5 minutes (or until golden) each side.
Keep warm in oven.
Serve with tarter, aioli and/or fresh chives – top with freshly squeezed lemon juice.
Canned fish never tasted so good!