Tuesday, November 13, 2012

Crunchy Baked Fish Cakes

Ever have a recipe turn out better than expected?
I mean, you have an idea in your head about how you want it to turn out and then you make it and it leaves you thinking, "Holy heck, I'm a genius!"
That is this recipe, right here.
Who knew fish cakes could be so amazing?
I wanted to come up with a recipe to use up leftovers from the fridge so I threw a little bit of this and a little bit of that into these cakes and...
Mind blown.
Best fish cakes ever.
True story.

Crunchy Baked Fish Cakes

3 cups of sockeye salmon, cooked & crumbled (you can use any fish)
1 cup mashed potatoes
1 cup mashed red kuri squash (you can use any squash)
1 medium onion, chopped fine
3 medium dill pickles, chopped fine
salt & pepper
1/4 tsp garlic salt
1/4 tsp seasoning salt
1 egg

1 egg, beaten
2 Tbsp Greek yogurt
2 - 4 Tbsp water

2 cups Panko bread crumbs

Line cookie sheet with plastic wrap. Set aside.
In a large bowl combine fish, mashed potato, mashed squash, onion, pickle, spices, and 1 egg. Mash together until very well combined and quite smooth.
Using a 3 inch round cookie cutter, scoop about 1/4 cup of fish mixture and press into cookie cutter to shape. Place patty on prepared cookie sheet. Repeat until all the fish is used up.

Chill patties in fridge for at least an hour. After they have chilled, prepare to dip them.
First, preheat oven to 400 degrees.
 Line a second cookie sheet with parchment paper.
In a small, shallow dish, beat egg, Greek yogurt, and enough water to thin out to a heavy-cream-like consistency.
Place bread crumbs into another shallow dish.
Dip fish patties, one at a time, into egg mixture, being sure to coat both sides, gently shake off excess, then dip into bread crumbs. Gently flip over to evenly coat both sides. Place coated fish cake onto cookie tray lined with parchment paper.
Repeat with remaining patties.

Bake at 400 for 15 minutes. Gently flip patties over. Bake at 400 for another 15 minutes. Flip again and place under broiler for 1 - 2 minutes to brown up a bit, if needed.
Serve hot with tartar sauce.

These were amazingly crunchy. I bet if noone told you, you would think they were deep fried not baked. The crust is fantastic and the inside is creamy and delicious.
Aaaand...if that isn't enough good news about these....
I made 17 patties out of this so the nutritional info is (per patty)
117.7 calories
2.7 fat
14 carbs
8.7 protein.
Exciting, right?
I mean...they taste like deep fried!!!Eeeeeeeeeeeeeee!
I can't even begin to tell you how much better than store bought these are. The addition of the finely chopped pickles adds a really interesting layer of taste.
I used sockeye salmon and red kuri squash but you could use pretty much any kind of fish and/or squash and it would work out. I'm sure the flavor would vary greatly and one of the reasons this worked so well was the combination of flavors...BUT... don't be afraid to try it out!
I will definitely be using this recipe and cooking method again.

Stop by The Rustic Pig and The Mandatory Mooch and Carole's Chatter for some great links!


  1. Oh this sounds so delicious! I will be pinning this for furture use. I seldom use salmon and love it. A definate "will try"

    1. Thank you! Let us know how they turn out for you if you do give them a try! :)

  2. I tried these out today and they turned out wonderful :D

  3. Replies
    1. I've never frozen any Danielle so I am not sure. Sorry I can't be more helpful!