Fish Cake Patties
Fish cake patties are flavorful, crispy bites combining tender fish cakes, water chestnuts, and vegetables, perfect for appetizers or light meals catering to seafood lovers and those seeking savory snacks.
Ingredients
Instructions
- Mix all ingredients well in a bowl.
- Form the mixture into patties.
- Fry the patties until golden brown and cooked through.
Tips & Substitutions
For a lighter texture, consider using panko breadcrumbs instead of flour, which will give the patties a nice crunch. If you don't have mirin, a mix of sake and sugar can be a good substitute. Adding grated ginger or minced garlic can enhance the flavor profile. For a twist, try mixing in some finely chopped shrimp for an extra seafood flavor, which could also pair beautifully with Lemon Sesame Scallops.
Serving Suggestions
These fish cake patties are delicious served with a tangy dipping sauce or a fresh salad. Consider pairing them with a side of steamed rice or quinoa for a complete meal. They also make a great appetizer when served alongside shrimp hors d'oeuvres or as part of a seafood recipes spread for a gathering.
Storage & Reheating
Store any leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side, or until heated through and crispy. Alternatively, you can reheat them in an oven at 350°F for about 10-15 minutes to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cake Patties contains roughly 108 calories, with 5g protein, 24g carbohydrates, and 1g fat. It is an excellent source of vitamin C (42% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned fish instead of fresh fish cake?
Yes, you can use canned fish like tuna or salmon as a substitute for fresh fish cake. Drain the canned fish well and flake it before mixing it with the other ingredients. This will still yield delicious patties, although the texture may be slightly different.
What kind of fish works best for this recipe?
Mild white fish like cod, haddock, or tilapia works best for this recipe. If you prefer a richer flavor, you can also use salmon. Ensure that the fish is fresh and deboned, or use pre-made fish cake for convenience.
Can I freeze the fish patties for later use?
Absolutely! You can freeze the uncooked patties by placing them on a baking sheet lined with parchment paper until firm, then transferring them to a freezer-safe bag. They can be stored for up to 2 months. Cook from frozen, adjusting the frying time as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).