16 fish cake recipes

These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you’re short on time, but want lots of flavour. They’re so easy to make and you can serve them as a nutritious starter, with a salad or for supper.

SALT COD FISH CAKES recipe

Classic simple, quick and easy fish cakes. One cake per serving for appetizer or two cakes per person for a main dish.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Thai fish cakes with red curry paste, nam pla, chopped green beans, and fresh basil, pan-fried golden and served with a sweet-tangy cucumber salad on the side.

Fragrant Thai-spiced salmon cakes with lemongrass, ginger, and lime zest, baked instead of fried. These healthy fish cakes are ready in 25 minutes and bursting with fresh flavors.

Thai red fish cakes (tod mun pla) with red curry paste, lemongrass, lime zest, and crunchy green beans. Bouncy texture, fragrant heat, perfect with sweet chili sauce.

These scrumptious fish cakes are made out of bread crumbs, potatoes and pickling spices. Great on it's own or with a meal!

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Fish Cakes with Horseradish-Sour Cream Sauce recipe

Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.

Baked white fish topped with a fresh coconut chutney made from cilantro, mint, jalapeño, cumin, and lime. A vibrant Indian-inspired weeknight dinner ready in 40 minutes.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

A whole fish sealed in a salt-and-egg-white crust with fresh thyme, then baked until the flesh is impossibly moist and seasoned to the bone. Crack, reveal, devour.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Fish Baked in Parchment with Potatoes, Onions & Anchovy Butte recipe