Parmesan Fish Cakes

by Carl Behnke



20 min

Prep Time

30-40 min



  • 1 lb canned salmon or mackerel
  • 1 cup mashed potatoes
  • 1 egg (beaten)
  • 1/4 cup grated parmesan cheese
  • 1 Tbsp fresh chives (chopped)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • dash ground white pepper
  • 1 cup bread crumbs
  • vegetable oil (or blended olive oil)
  • 1/2 to 1 cup tomato sauce (heated)
  • 1 lemon (cut into wedges)
  • 4-6 sprigs of fresh parsley


1. Combine the mashed potatoes, eggs, parmesan cheese, chives, garlic powder, onion powder, salt and pepper. Stir to combine.
2. Prepare the canned fish by draining and removing any unwanted bones.
3. Gently fold canned fish into the mashed potato mixture.
4. Form into 4 to 6 large cakes. Coat each fish cake with bread crumbs and pat to ensure they are well coated.
5. Heat a frying pan and add oil to a depth of about 1/8 inch.
6. Gently lay fish cakes in the hot oil. Continue frying over moderate heat for about 3-5 minutes, depending upon the thickness of the cakes.
7. When the first side is golden brown, turn over. Continue to fry the other side over moderate heat until golden brown. Check the internal temperature with a thermometer- it should read about 160 F when the fish cakes are ready to remove.
8. Remove from heat and place on absorbent paper.
9. Place a spoonful of tomato sauce on the bottom of the plate. Place the fish cake on top of the sauce. Garnish with a wedge of lemon and a sprig of parsley.


Twelve small fish cakes can be made from this recipe to be served as an appetizer.

Softened canned fish bones are a good source of calcium.