Fish Cakes Recipe

Restaurant worthy, family friendly!

Fish Cakes

  • 8 ounces Open Acres Alaskan salmon
  • 8 ounces Open Acres cod or pollock
  • 2 tablespoons Our Family canola oil, divided
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Our Family dried dill
  • 1 Our Family egg
  • 2/3 cup Open Acres potato, slightly mashed
  • Dash Our Family black pepper
  1. Preheat oven to 350º F. In a foil pouch, lightly coat fish with 1 tablespoon canola oil and season with garlic and dill. Tightly close foil and bake or steam for 10 minutes or until fish flakes. To cook over the stove, heat 1 tablespoon of oil in a skillet.  Add fish fillets and cook until the fish flakes and reaches 145º F.
  2. Flake fish into bite size chunks and combine with egg, mashed potatoes, and a dash of pepper. Gently stir until evenly mixed. Using a 1/3 cup measuring spoon, shape into patties, and gently press to flatten. Freeze patties for 10 to 15 minutes. While patties freeze, prepare vegetable side dish of choice such as a green salad/slaw or roasted broccoli.
  3. Heat 1 tablespoon oil in a frying pan. Once the oil is hot, add the patties. Fry for 1 minute on each side, until golden brown. Transfer patties to a baking sheet and bake for 5 to 7 minutes or until warmed through. 
  4. Plate with veggies of choice and garnish with lemon wedge and sauce of choice.