I like cakes. Potato cakes, fish cakes, risotto cakes, pancakes, sweet cakes…cakes. Yum. Here’s a recipe for some savory cakes – fish cakes to be exact.

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

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!

Enjoy.