Fish Cakes

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Fish Cakes

Delicious Fish Cakes for the Family

Fish Cakes for the Family

We eat these weekly. I love that they make a big enough batch for dinner, lunch and some leftover to freeze. While other fish cakes that I’ve made in the past crumble and fall apart, these keep it together. I’ve made toddler fish cakes in the Mommy Chef classes for years with potato and they love them. It’s time for a new fish cake. If you didn’t read it below, you wouldn’t guess they contain oats.

Give this fast and easy recipe a try and share how they went.

Fish Cakes
Makes 8 servings

Tip: A favourite dip or sauce is the perfect accompaniment to these delicious fish cakes. They aren’t fishy, but super tasty eaten warm or cold. This makes a large batch, perfect for freezing.

4 cans skinless, boneless salmon

1/2 cup thinly sliced scallions, red or green onion

1/2 cup oats – quick cook is fine

1/3 cup chopped fresh parsley

1/4 cup mayonnaise

1/4 cup Dijon mustard

2 large eggs, lightly beaten

2 tbsp fresh lemon juice

oil for pan-frying

lettuce, tomato, red onion (and other toppings)

Mash and mix all the ingredients together in a bowl. Heat oil on medium heat. Form into patties and pan fry for 5 minutes per side until golden. Serve on a whole grain bun with lettuce, tomato and other favourite burger toppings and condiments of your choice.
*recipe from Super Charge 2012 Meal Plan
I prefer my fish cakes with a side salad, but you could serve on a bun, in a pita or make a sausage shape to fit in a wrap. Top with sunflower seed sprouts, tomato, arugula or any other favourite topping.

Now you’ve seen the recipe, here’s a how-to video.

How do you like yours? Did the kids go for it?

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