These quick fish cakes are some of my favorites, and while I generally use salmon, other fishes work well, too, including tuna, sardines, mackerel, or even a white fish such as cod. I’m including my base seasoning and flavor profile in this recipe, but feel free to adapt to your fish and flavoring preferences.
Start by making your cakes. Place all your ingredients (minus the bacon fat) in a mixing bowl and combine. Scoop your fish mixture into 1/4-cup measuring cup, pressing down with the back of a spoon to pack tightly, before then turning that measuring cup over onto a plate or cutting board, repeating until you have all your patties (should be 12).
In a large pan greased with your bacon fat over medium heat, add as many of the patties as you can fit in a single layer, cooking 4-5 minutes on each side, using a spatula to flip. Take care not to force the patties; if a patty doesn't release naturally, cook a few more seconds until it is crisper and releases more naturally. Once all of the patties are cooked, set aside.
As the patties cook, prepare your avocado dip. Place your dip ingredients in a blender, processing until smooth, then spoon into a serving bowl.
Serve your fish cakes with the avocado dip. If preferred (as I do), serve on a bed of greens with olive oil drizzled over them, or serve with avocado mayo. To store, refrigerate your patties and dip separately for up to 3 days.
1/4-cup measuring cup
Large frying pan
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