You can easily make tinned fish cakes without cooking the seafood first. Instead, just jump straight into mixing, forming, ...

Grandma's Yorkshire Fish Cakes with Mushy Peas is a classic British dish that is both comforting and delicious. The fish cakes are made with flaky white fish, mashed potatoes, and a blend of herbs and ...

You’ve gotta try Korean fish cake side dishes! They’re a staple in Korean cuisine, adding a unique, savory twist to any meal.

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

We love these little bundles of goodness, these fish cake recipes are very easy to make. You can, of course, use fresh salmon that has been poached, but for convenience and a great way to use store ...

The group even went as far as adding mundane details—the green “wasabi” paste is made of fresh cream and the cake comes with a little fish-shaped bottle of soy sauce that sometimes ...

1. Peel the fish from the bones and skin, pass it through a meat grinder along with the onion, and add the rest of the ...

So I went on a hunt for what I could make with the leftover fish, and I found this recipe. These fish cakes are so good, that we now intentionally cook extra fish so that we can make these fishcakes.

Add the remaining butter to the pan. When foaming, add the fish cakes, in batches if necessary, and fry for 2-3 minutes on each side, or until golden-brown on both sides and piping hot throughout.

When it comes to classic Japanese street snacks, nothing is quite as ubiquitous as taiyaki – the fish-shaped cakes found on many street corners. Fact is, taiyaki is not shaped after just any ...

Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. After the fishcakes have been left ...

4. Stir in the chickpea flour and egg, then add the fish mixture. Check the seasoning, then chill for a few hours or overnight to firm. 5. Using ¼ cup of the mixture at a time, add to the hot, shallow ...