When the calendar changes to June, it's officially summer in my books. When I think of summer, I think of food, and for some reason when I think of summer food, I think of fish cakes. Maybe that's because of the large amounts of Filet-o-Fish's that I consumed as a kid... or maybe because seafood with freshly squeezed lemon juice on top kind of goes hand-in-hand with patio season and warm sunny days.
These fish cakes are just right... crunchy on the outside and soft on the inside. They are bite-sized pieces of goodness packed with flavour. I decided to go fancy with smoked mackerel, but you can get creative and use whatever fish you have on hand (just maybe not tuna, this recipe won't work as well with it). Think cod, sole, salmon, anything you desire! Use cooked fish and follow the recipe as is, or if you are using raw fish then you will need to adjust the cooking time (see notes in bottom of recipe).
The best part is that you can make this in literally minutes. So if you are looking for a last minute weeknight meal or something to serve when entertaining, this might just be what you are looking for! You can serve this in so many different ways --> arrange them on a starter platter served with your favourite dip or roasted veggies, topped on a salad with greek yogurt, or in a burger.
If you end up with any leftovers, just pop these in the fridge and take them to work the next day for lunch. OR freeze the leftovers for up to 3 months and thaw/heat them up as you please!Print