I have mixed feelings about fish cakes and burgers. The first versions I remember tasting were British patties heavy on potato with little fish flavor. Then I discovered small Thai-style cakes that tasted of the sea but whose spiciness sometimes overpowered the mild fish. My favorite fish cakes fall somewhere between: just enough filler to keep the fish-loaded patties from falling apart, and plenty of flavor without overpowering the fish.

The fish cake recipe I share this week in my Twice as Tasty column for the Flathead Beacon hits both marks. I originally created it as an oven recipe, because baking on trays let me leave some larger chunks of fish in the patties. It works well—if you don’t mind the heat and lingering aroma in the house. When I want to avoid those, I fire up the grill, both for the initial roasting of the vegetables, which adds flavor and removes moisture so that the cakes hold together without breadcrumbs or potatoes, and for the final cooking, which happens quickly on a hot grill mat.
Learn to make Grilled or Baked Fish Cakes