Fish Cakes

Crispy fish cakes with roasted pepper sauce can be made with any white fish, canned salmon or even crab. Bake them or prepare them in the air fryer!

Fish cakes

These homemade baked or air fried fish cakes are healthier than frying. Whenever I have leftover fish, I like to turn it into fish cakes or croquettes, like these air fryer tuna croquettes or salmon patties. For this easy fish cake recipe, I've included cooking instructions for the air fryer and oven, but of course they come out crispier in the air fryer!

Ingredients of fish croquettes

• Fish: You can use any white fish fillet, such as flounder, tilapia, cod, halibut, or even canned salmon or crab.
• Seasoned panko: Use a little panko to bind the fish cakes together and the rest to coat the outside.
• Celery: Chopped celery adds crunch.
• Seasonings: Light mayonnaise provides creaminess and Dijon mustard provides spiciness. Both act as a binder so the fish cakes don't fall apart.
• Lemon juice adds acidity and brightness.
• Egg: Use one large egg to bind the filling and one to coat the meatballs before dipping them in the panko.
• Parsley: Chopped parsley adds freshness and color.
• Shallot: Chop the green tops of three shallots.
• Seasoning: Old Bay seasoning, salt, pepper
• Roasted Red Pepper Sauce: Jarred roasted red peppers, a clove of garlic, sweet paprika, light mayonnaise

How to prepare fish cakes

1. Make the roasted red pepper salsa: Blend the roasted red peppers, garlic and paprika in a mini blender. Add to the mayonnaise and set aside.
2. Cook the fish: Bake fish at 425°F in a 9 x 12-inch baking dish for 10 minutes or fry fish at 400°F for 6 to 8 minutes until cooked through and flakes easily with a fork. Transfer the fish to a large bowl, let it cool and cut it into small pieces. You can also use leftover cooked fish or canned fish.
3. Prepare the fish pie filling: Mix the fish with the panko, celery, mayonnaise, Dijon, lemon juice, an egg, parsley, shallots, Old Bay and pepper. Divide it into 8 portions and shape into meatballs. If they fall apart, add a little more panko.
4. Dredging: Beat the remaining egg in one bowl and place the remaining panko in another. Dip the meatballs in the egg and then in the panko. Spray both sides with olive oil.
5. Cook the fish cakes 425°F 5 to 6 minutes on each side, until crisp or…
6. Air fried fish cakes at 400°F for 8 minutes, turning halfway, until golden brown.

Variations

• Fish cakes with tin fish: Sub fresh fish with canned fish.
• Panko: If you don't have seasoned panko, add herbs and spices to plain panko. Try onion and garlic powder, dried parsley, salt and paprika. Alternatively you can also use breadcrumbs.
• Gluten-free fish croquettes: Substitute gluten-free panko.
• Old Bay contains celery salt, black and red pepper and paprika. If you don't have Old Bay, make your own or substitute Cajun seasoning or seasoning salt.
• Not a fan of mayonnaise? Use Greek yogurt.
• Herbs: Swap parsley for dill, tarragon or basil.
• If you prefer to fryuse a drizzle of olive oil and cook in a large pan over medium heat for about 5 minutes per side.

What to serve with fish cakes?

There are many ways you can serve these healthy fish cakes. Here are some ideas.

What is the best binder for fish cakes?

Panko, egg, light mayonnaise and Dijon mustard bind the fish cakes together so they don't fall apart when formed into patties. If they don't stick, add a little extra panko.

Warehousing

• Meal preparation: Cook the fish and form the meatballs up to 24 hours before cooking.
• Save cooked fish cakes in the fridge for 3 days. Eat them cold or microwave them or air fry them until hot.
• Quickly freeze uncooked meatballs on a baking tray. Once frozen, wrap them tightly in plastic wrap or plastic wrap and store in an airtight container for up to 2 months. To eat, thaw cakes in the refrigerator and bake as directed.
• Or freeze the cooked meatballs for a couple of months.

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