My mom used to make the most delicious salmon cakes on the face of the planet. Unfortunately, they were chock-full of mayonnaise and flour. Luckily, finding replacements for tuna and salmon cakes without flour and mayo in them has been a cinch.
But sometimes, just sometimes, I crave a fresh fish cake with fish I’ve just finished cooking in my very own oven rather than something out of a can. Sometimes, I find myself flinging things into a bowl and praying that it is edible. Then sometimes, that recipe is not only edible, but delicious. This recipe is crazy easy, and if you have a little bit of foresight, can be on your table in less than 20 minutes from the refrigerator.
“How on Earth would you do that if you have to cook the fish first?”
Easy. You simply cook the fish the day before, the morning of, or the afternoon of. I like to put the babies down for a nap, then cook the fish while I’m working. If you cook the fish beforehand, the rest is a piece of cake. These are great served with a simple sauce of sour cream, lemon, & dill. I ate one with salsa on it and my mouth was doing a happy dance. You can dress them however you please, but one thing’s for sure: Your entire family will be begging you for more.