Fish Cakes

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)