Salmon and Haddock Fish Cakes

fish cakes feature


This is a wonderful weekend recipe that can be made with fresh or leftover fish in no time. A delicious alternative to crab cakes for those who suffer from seafood allergies.





♦ 1 cup smoked salmon
I like using pepper smoked Atlantic salmon

♦ 1 cup cooked haddock
(bought fresh-frozen and boiled for 5 minutes, or leftover cooked haddock)

♦ 1 cup breadcrumbs

♦ 2 eggs

♦ 1/4 cup chopped green onions

♦ 4 tbsp vegetable oil or margarine


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In a bowl, flake the fish with a fork (or fingers)

Add breadcrumbs, eggs and onions

Mix well together

Form small fish patties in the palm of your hand

Heat oil or melt butter in a frying pan

Fry fish cakes on medium heat for 2 minutes on each side, until golden brown

Remove from heat and place on paper towel to drain excess oil

Serve with creamy tartar sauce


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