Next, add in the beaten egg and Dijon mustard. The mustard adds a delightful tanginess that’s simply irresistible! Mix again, ensuring the egg is evenly distributed. Now it’s time to shape your fish cakes. I like to use my hands here, forming them into patties about 1 inch thick. This is where the excitement really builds for me—I can almost taste the crispy goodness waiting to be cooked!
Heat some oil in a frying pan over medium heat. Once hot, carefully place the fish cakes in the pan, making sure not to overcrowd them. Fry each side for about 4-5 minutes or until golden and crispy. The sound of them sizzling away is music to my ears, and the aroma will have everyone gathering around the kitchen in no time!
Once cooked, transfer the fish cakes to a plate lined with paper towels to soak up any excess oil. You can serve them warm, or cool them down for meal prep later. Either way, they are ready to be enjoyed!
Pro Tips for Best Results
I tested this three ways: using fresh fish, canned salmon, and thawed frozen fish, and I found that using fresh fish yielded the best flavor and texture. Those lovely, flaky bites make all the difference! Plus, if I’m short on time, canned salmon can work well too—it’s all about what you have on hand.
To ensure a good crust, I recommend chilling the shaped fish cakes for at least 30 minutes in the fridge before frying. This helps them hold their shape while cooking. There’s nothing worse than a fish cake that falls apart in the pan!
Don’t skip the green onions! They add a fresh touch and a nice crunch that contrasts beautifully with the soft interior of the cakes. Feel free to experiment and add other herbs or spices like dill or parsley for an extra layer of flavor.
Common Mistakes to Avoid
One common mistake I made my first few times was not cooking the fish cakes long enough. It’s so tempting to rush, but giving them that extra minute or two ensures that they develop the perfect crispy exterior while remaining tender on the inside. (See the next page below to continue…)