Fish Cakes (That Could Make a Crab Cake Jealous)

[@stephenrosenfeld833]

I have a cottage on a famous salmon river in New Brunswick, Canada. To the chagrin of many of us fishermen, we have been overrun with striped bass, which eat young salmon. I have been looking for more ways to cook them and this looks just perfect. Thank you!

[@stephenrosenfeld833]

So I finally got around to trying these. They were very good but surprisingly rich! Two of these on buns was all I could handle at a time. It does make a nice change in my striper repertoire so thank you again for providing this recipe!

[@timsmith3689]

Chef John would probably say they kick bass... After all, you are the earthquake of fish cake.. Looks delish!

[@SuzanneBaruch]

She is the Puff Daddy of her leftover fish patty!

[@enriqueortiz5036]

@@SuzanneBaruch this didnt get enough love 😂

[@Mr.Helper.]

Make sure you use pinko it will be danko

[@ERSCAUS]

'and as always, enjoy!'. (quoting Chef John).

[@SuzanneBaruch]

Until I watched this video, I didn't realize how much I needed this recipe. Thanks, Helen!

[@MARILYNANDERSON88]

Yes, best high protein cold snack, i make half sized using canned tuna or salmon or any seafood, they are great straight from the fridge, i use teriyaki sauce, i am trying the smoked mayo next.

[@pmchamlee]

You cannot know how much I love you! You are intelligent, competent, dedicated, and most charming. Much obliged from an old Texan cookie.

[@starlakelsey2782]

i am going to buy fish just for this. Never mind having leftovers to make it. This has to be the best fishcake I've seen. Many thanks for this one. I'm pretty sure children would love this too.

[@anncurran4704]

Years ago (maybe even today) there was a Jewish caterer that served Crab cakes in Baltimore. They never said they were crab cakes, their clients did. They used hake and Old Bay Seasoning. Delicious way to make a Maryland "crab" cake!

[@gerardjohnson2106]

Thumbs up for the "Old Bay".

[@PredictableEnigma]

I grew up eating salmon cakes as a typical weeknight meal. It's the one way to eat canned/packaged fish that actually tastes good

[@kittykat717]

Well done Helen, thank you.

[@NcWraith]

Helen, I love your accent

[@MHarenArt]

I love fish cakes!!! I'll have to make some! Your recipe is super! I've used a similar recipe and added some cooked potatoes, fresh corn and cumin and tons of cilantro. Fry extra crispy! Peruvian Fishcakes! YUM!

[@johnakaoldguy3158]

She’s cute. Fun to watch. I liked her Chef John reference. They would make a great team and cook together. 🤔😁

[@gerardjohnson2106]

Great recipe/method. I poach tilapia fillets in clam juice + "Old Bay" for making "fish" cakes. @$5.96/lb tilapia is cheap enough I can spring for $1.38/8oz jar of clam juice for extra flavor. Yet a 14.75oz can of pink salmon is cheaper and I don't have to poach it. I do apologize for not using panko as you insist but being in Kentucky it is absolutely necessary to bread with yellow corn meal. :-)

[@gwine9087]

Wonderful! I do like fish cakes. My favourites are cod cakes in Nova Scotia, but, I will be trying these. Merci!

[@chambersstevens3135]

This recipe has changed my life! We have access to a lot of fish and we have now made these a dozen times. (We love crab cakes but crab is soooooo expensive right now) I love them. My wife loves them. And my little son loves them. Thanks so much.

[@chambersstevens3135]

I wrote this review 7 months ago and we are still making this wonderful dish. Thank u!

[@allandamian2059]

Never seen such an upscale fish cake! Yum!

[@route1666]

Wow.. beautiful.. and the fish cakes look delicious!!

[@kellyw.1779]

Hey Helen! I like to use "Chicken of the Sea" Pink Salmon from the pouch...because we don't have fresh fish around the house all the time. I use eggs with a bit of flour in the mixture for the binder. Like this there is no need to refrigerate before cooking. ((Hugs)) xx : )

[@iceman9109]

I can’t wait to try this. Thank you!!

[@MARILYNANDERSON88]

I do this, put a quarter cup.of wayer in a bowl, then bisquit mix enough bisquit mix then when mixed lightly no more liquid then i add drained canned or fresh seafood, dehydrated onions and parsley flakes , and anything else, about half cup up to one cup seafood, then add more dry mix to lightly coat the fish and make the mix a bit dry I then dip a table knife in the mix and push it off the knife onto the preheated cake cups. Cook til no more steam then wait till brown and crisp.

[@MARILYNANDERSON88]

My family loves when i use part falafel mix and part bisquit mix. I use the falafel mix to season the savory cake pops, any favorite seasoning can be added.. high protein nutritious cake pops in 10 minutes. Takoyaki.

[@roncooke2188]

Sounds great interesting ( Nice hair style ) you could charm ducks off water

[@TamaraInTanzania]

Right?! Her hair is beautiful

[@WhySoitanly]

Those eyes! That smile!

[@Lya713]

I clicked on subscribe after your beautiful speech on butter ♥

[@Katya-zj7ni]

Wonderful recipe as usual ❤

[@PastorJack1957]

This sounds delicious! Gonna make it soon.

[@tericandeloro4082]

Yum….smoky Mayo! That’s something new to me! 😱👍🏼❤️

[@pachamama8586]

Thank you and all the best!

[@gordonhamnett1289]

#realcomment Looks great Helen! We love crab cakes and look forward to trying this recipe the next time I serve branzini or striped bass- two of our favorites. Really appreciate your guidance on the refrigeration! Preparing the cakes before refrigeration would not have occurred to me, so now I will plan two consecutive evening meals and purchase that extra amount of fish in anticipation!! Thanks!

[@038edisonvijaysundar6]

#realcomment I tried those fish cakes and trust me, it was absolutely phenomenal! Like what kind of dark magic is this?! How is this woman so so underrated. KZbin HAS to give me an answer for this injustice. Like come on man, this woman really gives quality content smh

[@helenrennie]

Ah! Thank you so much for trying them and for your kind words :)

[@IDance4joy2]

Right? I could listen to Helen's voice all day! Such great tips on technique.

[@dacawone]

The real question is...who doesn't show up for your cooking class???

[@O29504]

I love your videos and your energy . I will definetelly will be trying this !!! THANKS ! Note: you don't talk too much . How could you explain and teach how to cook in less than 8 mins . Impossible!!! Videos and lengh are perfect !! #realcomment

[@larap843]

That's brilliant! Your recipes are always a pleasure to watch! Can you freeze the fish cakes?

[@LythaStudios]

looks amazing!

[@petec1740]

love this recipe...Have you ever tried to freeze these for later use? I was thinking maybe before bread crumb coating. What are your thoughts?

[@helenrennie]

Yes, I think you could freeze them. Move them to the fridge a day before using.

[@yay-cat]

I love the eggs Benedict plan! I keep trying to find delicious fancy foods I can make when I’m on a keto diet. I always fall of the bus with dinner parties but this time no one will notice because it’s an upgrade not a downgrade :)

[@lowhuiphing]

Fantastic! Thank u so much!

[@MARILYNANDERSON88]

I developed a fish cake recipe for my cake pop baker and the kids love the fish cakepops, i make extra they are excellent cold from the refrigerator. I use bisquit or cornbread mix and experimented with different proportions and different herbs and seasonings, Takoyaki toppings.

[@richardwind2859]

Can't go wrong with this Dish

[@maxkielbasa6079]

Wow looks great!

[@msflygurl3760]

I am after all a student of chef John videos 🥰

[@SILENTIMACT74]

This chick rocks!

[@trublgrl]

Power to the fish cake!

[@rigilchrist]

Parfait, merci!

[@ellenkudron6798]

I will try this!!

[@NancyLebovitz]

Would pork rind be a good substitute for the panko bread crumbs? Are there other good low carb substitutes?

[@helenrennie]

you won't know till you give it a try. maybe shreaded coconut (unsweetened) or sliced almonds that are processed a bit in a food processor to make them roughly the size of oatmeal.

[@Rik77]

Oh lovely. How about oily fish like Mackerel? Or is something like hake or cod better?

[@helenrennie]

I haven't tried mackerel, but bluefish makes amazing cakes. hake and cod might give you too much water, you might want to remove the juice that they release after cooking before making the cakes.

[@crushchr0nicles]

#realcomment i found your channel about a month ago and i've been in love with your videos!! this one looks really delicious and i can't wait to try it some day when fresh seafood becomes more accessible for me. your voice is very soothing and the way you edit your videos is very simple and effective!! thank you so much for sharing your knowledge, Helen!

[@DANVIIL]

I live near one of the top Striper lakes in America. Our lake record (Beaver Lake) is 68 lbs. I've personally have caught several stripers in the 35 lb range. The problem with Striper, in my opinion, is that this fish has no texture and not much taste, so it would be perfect for this fish cake recipe.

[@helenrennie]

Fresh water bass is quite different from salt water, but for the fish cakes anything goes :)

[@deansurratt7404]

Could u use canned tuna for these cakes? It seems to me that it would be about like using pink salmon, except for the taste, & I like tuna.

[@tracydr01]

Can’t wait until the bluegill start biting,now I have a recipe to use them all!

[@GaryLum]

#realcomment I love the look of these fish cakes.

[@Augustus_Imperator]

Great vid and great recipe 👍🏻 Loved the quote 😂

[@tracydr01]

Our yellow onions are so sweet,much sweeter than scallions. I guess it depends where you are located.

[@isabellacarlo]

had anyone tried freezing these?

[@ladraode9dedos409]

Hello Helen, ty thank you for your recipe, will try it with Tilapia (St.Peter), just because this is the freshest fish we find locally. What if we add an egg to the mix? One off topic question, Where are you from? Best regards from Brazil!

[@lovemyhomealot3461]

#realcomment Boston.

[@helenrennie]

I am from Boston, but I was born in Moscow :) You are adding some egg by adding mayo. I prefer not to add more egg because in order for egg to set it needs to reach way higher temp than you can allow your fish to reach without drying it out.

[@ladraode9dedos409]

@@helenrennie thank you for your response. I like your accent,

[@TamaraInTanzania]

I love your hair

[@sealand000]

Those students went fishing

[@Shelsight]

The only food I’m allergic to is mayonnaise. Any suggestions for an alternative that would still work well as a binder?

[@sarabeth641]

Which part of mayo are you allergic to? If it's the eggs, you can use most vegan mayos the exact same way.

[@susansparke3462]

America's Test Kitchen on American Public Television posts episodes and segments here on KZbin and they did a taste test of vegan mayonnaise. If you search KZbin for "America's Test Kitchen Vegan Mayonnaise", then the episode segment should come up in the results. They had a clear winner and most were brands were terrible, so if you are going to pursue that option,, then it would be good to know before purchasing a whole jar. Good luck and happy cooking!

[@seanburke8620]

Yum

[@isitsou]

i have a lot of sardines in cans, can i use them to make fishcakes? i am afraid that is gonna be too "fishy"....

[@helenrennie]

try this instead: kzbin.info/www/bejne/p2eXnYKMjb-LlbM

[@patriciagriffiths398]

Hello Helen just wondering about pimiento. Also get confused about bell peppers compered to the hot small ones. Hope you don't mind that I should text you. Have you got a live stream. Thanking you in advance

[@helenrennie]

Can you be more specific what you are confused about. Pimenton (or Spanish Smoked Paprika) is a spice available at most stores (Whole Foods, etc). i am sure you can also find it on amazon. Hungarian paprika doesn't work as a substitute because it's not smoked. I am not using bell peppers in this dish, but all the peppers are clearly labels in the stores as "bell", "poblano", "jalapeno" etc. No, you cannot replace bell peppers with chili peppers (jalapeno, etc).

[@iantaylor5292]

#realcomment In Australia where we don't have the same fish as you, though we do have many options, most fish cakes I've eaten are made with canned salmon and mashed potato. I'm a 65 year old cook and I've never seen a crab cake on the menu. Must be an American thing.

[@JD.Knight]

These look nice, but if you want the best of the best, check out chef Jean-Piere's Fishcakes!

[@MARILYNANDERSON88]

Oh, no..i purchased excellent sugar and i am off to make butter caramels for tea time.

[@viktorpowers118]

👍

[@edaskew1321]

You are so beautiful keep up the great work just saying

[@brandonlasvegas]

😎

[@jamesryan6224]

What's tat smell

[@FJB-MAGA]

Remove the mayo!!! Mayo is not supposed to be cooked! Use egg whites for a binding agent.

[@wheelie642]

For breading the outside of the cake I prefer Shake N Bake. Panko is too crunchy for my taste.

[@fortunewell8884]

too much nonsense at the beginning, so tired to keep on watching.

[@jaybrignac1523]

you can always skip forward to when the recipe knowledge starts?

[@oneitalia2312]

You talk too much!!!!! JUST DO IT!!!!!!

[@JazzyMamaInAK]

You sound like the chef in 'Last Holiday": The secret of life is Butter 🧈 😄 These look delicious. We frequently have extra cod, would that work?