fish cakes recipe

fish cakes recipe

Swanky & Savory East Coast Fish Cakes

Prep & cook time: 35 mins. (4 servings)


♦ 10 oz. Fish (any leftover or even canned Albacore Tuna or Salmon)
2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory
♦ 2 Scallions
♦ 1 Lemon
♦ 2 T. Miracle Whip
♦ 1 T. Dijon Mustard
♦ 1/2 cup Olive Oil
♦  3/4 cup Italian Bread Crumbs
♦ 1 Egg  
♦ Tartar Sauce and/or Fun Mustards (for dipping)


1. Mix 2 T. (1/2 packet) Spitfire Gourmet Swanky & Savory into 10 oz. Fish (about 2 cups – minced & deboned, of course). Add 2 T. Miracle Whip, 1 Egg, 1 T. Dijon Mustard, 2 chopped Scallions (some green parts, too), the juice of 1/2 Lemon (or 3 tablespoons Lemon Juice), and 3/4 cup Italian Bread Crumbs. Form into 4 cakes.

2. Fry on high in about 1/2 cup pre-heated Olive Oil for 1-2 minutes per side.

3. Place in a baking dish, and bake at 375º for 20 minutes. Serve with Tartar Sauce and fun Mustards.

Gourmet Tip: Easy Bread Crumb-making Method… See photos below. Take any crusty bread or crouton, and hold it on a paper towel. Place flat against a grater, and twist back and forth.

Wine: Sauvignon Blanc (white) or Sangiovese (red)

♦ Make it a meal… Serve with Fruit or Coleslaw

fish cakes method

fish cakes method

fish cakes cooking

fish cakes cooking

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