Wild Rice Fish Cakes
Wild rice fish cakes offer a flavorful blend of tender fish, nutty wild rice, and aromatic spices, perfect for a light appetizer or main dish for seafood lovers.
Ingredients
Instructions
- Bring fish and water to a boil in a 12-inch nonstick skillet. Reduce heat and simmer fillets for 8 to 10 minutes until cooked through.
- If fillets are thick, turn halfway through cooking. Drain on paper towels and cool.
- Flake fish into small pieces with a fork. Combine rice, mayonnaise, bread crumbs, Old Bay Seasoning, egg, salt, pepper, and dry mustard in a bowl.
- Stir in fish and refrigerate for one hour or overnight.
- Line a jelly roll pan with waxed paper. Sprinkle with one tablespoon of cornmeal.
- Shape fish mixture into 8 patties about ½ inch thick, and place on the pan. Sprinkle tops with one tablespoon of cornmeal.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Cook the patties for 3 minutes until golden.
- Add 1 tablespoon of butter, turn the cakes, and cook for another 3 minutes until browned and cooked through.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute the red snapper with another flaky fish, such as cod or tilapia, if preferred. If you want extra flavor, add chopped fresh herbs like dill or parsley to the mixture. Make sure to let the cakes chill in the fridge for at least an hour; this helps them hold their shape during cooking.
Serving Suggestions
These wild rice fish cakes make a delightful appetizer or main dish. Serve them with a tangy tartar sauce or a squeeze of fresh lemon. They pair wonderfully with a light salad or steamed vegetables, and you could also serve them alongside Hasty Hots for a complete meal experience.
Storage & Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side or until heated through. Alternatively, you can bake them in a preheated oven at 350°F for 10-15 minutes to regain some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Rice Fish Cakes contains roughly 900 calories, with 15g protein, 139g carbohydrates, and 33g fat. It is an excellent source of vitamin C (111% of the Daily Value), protein (30% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2452mg per serving (107% of the Daily Value).
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 uncooked fish instead of cooked for this recipe?
Using raw fish is not recommended, as the recipe relies on pre-cooked fish for texture and flavor. Cooking the fish first ensures that it flakes easily and integrates well with the other ingredients. If you have fresh fish, cook it thoroughly before proceeding with the recipe.
Can I freeze the fish cakes before cooking?
Yes, you can freeze the uncooked fish cakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer bag once solid. They can be stored for up to 3 months. When ready to cook, thaw them in the refrigerator overnight before frying.
What can I serve with wild rice fish cakes?
These fish cakes pair nicely with a variety of sides. Consider serving them with a light coleslaw or a zesty cucumber salad for freshness. For a heartier option, try pairing them with roasted potatoes or a quinoa salad for an added texture and flavor contrast.
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).