Fish Cake Salad Recipe

Flaked cooked fish: Pre-cooked fish that has been broken into small pieces. Any type of white fish works well.

Breadcrumbs: Used to bind the fish cakes and give them a crispy texture.

Beaten egg: Acts as a binder to hold the fish cakes together.

Mayonnaise: Adds moisture and richness to the fish cakes.

Dijon mustard: Provides a tangy flavor to the fish cakes.

Freshly squeezed lemon juice: Adds brightness and acidity to the fish cakes.

Chopped parsley: Adds a fresh, herbal flavor to the fish cakes.

Salt and pepper: Enhances the overall flavor of the dish.

Mixed greens: A variety of leafy vegetables that form the base of the salad.

Halved cherry tomatoes: Adds sweetness and juiciness to the salad.

Sliced cucumber: Provides a refreshing crunch to the salad.

Thinly sliced red onion: Adds a sharp, tangy flavor to the salad.

Olive oil: Used to make the salad dressing.

Balsamic vinegar: Adds acidity and sweetness to the salad dressing.

When forming the fish cakes, make sure to pack the mixture firmly but not too tightly. This helps them hold their shape while cooking and ensures they cook evenly. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, when cooking the fish cakes, avoid overcrowding the pan. This allows for even browning and prevents steaming, which can make the cakes soggy. Use a spatula to gently flip the cakes, ensuring they stay intact.

• flaked cooked fish - Substitute with canned tuna: Canned tuna is readily available and has a similar texture to flaked cooked fish.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers provide a similar binding effect and texture.

• large beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent for those avoiding eggs.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture with fewer calories and added protein.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly less spicy.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• mixed greens - Substitute with baby spinach: Baby spinach offers a similar nutritional profile and can be used interchangeably in salads.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size, making them a good alternative.

• sliced cucumber - Substitute with zucchini slices: Zucchini slices offer a similar crunch and mild flavor.

• thinly sliced red onion - Substitute with shallots: Shallots provide a similar sharpness and can be used in place of red onions.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in dressings.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar offers a similar acidity and depth of flavor.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with potentially more minerals.

• pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.

• To store the fish cakes, let them cool completely after cooking. Place them in an airtight container, separating each layer with parchment paper to prevent sticking. Store in the refrigerator for up to 3 days.

• For freezing, arrange the cooled fish cakes on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. Label with the date and freeze for up to 2 months.

• When ready to use, thaw the fish cakes in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.

• Store the mixed greens separately in a salad spinner or a plastic bag with a paper towel to absorb excess moisture. Keep in the refrigerator for up to 5 days.

• Cherry tomatoes and cucumbers should be stored in the refrigerator. Keep cherry tomatoes in a breathable container or a paper bag to maintain freshness. Store cucumbers in the crisper drawer, wrapped in a paper towel to absorb moisture.

• Red onions can be stored in a cool, dry place away from direct sunlight. Once sliced, store in an airtight container in the refrigerator for up to a week.

• The olive oil and balsamic vinegar dressing can be made ahead and stored in a sealed jar in the refrigerator for up to a week. Shake well before using.

• Assemble the salad just before serving to maintain the freshness and crispness of the mixed greens and vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fish cakes on a baking sheet lined with parchment paper.
  3. Cover the fish cakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.
  5. While the fish cakes are reheating, prepare the salad by tossing the mixed greens, cherry tomatoes, cucumber, and red onion with the olive oil and balsamic vinegar dressing.
  6. Serve the reheated fish cakes on top of the freshly tossed salad.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of olive oil.
  2. Place the fish cakes in the skillet and cover with a lid.
  3. Cook for about 3-4 minutes on each side, or until they are heated through and have a crispy exterior.
  4. While the fish cakes are reheating, toss the mixed greens, cherry tomatoes, cucumber, and red onion with the olive oil and balsamic vinegar dressing.
  5. Serve the crispy, reheated fish cakes on top of the freshly prepared salad.

• Microwave Method:

  1. Place the fish cakes on a microwave-safe plate.
  2. Cover the fish cakes with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. While the fish cakes are reheating, toss the mixed greens, cherry tomatoes, cucumber, and red onion with the olive oil and balsamic vinegar dressing.
  5. Serve the reheated fish cakes on top of the freshly tossed salad.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fish cakes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, flipping halfway through, until they are warmed through and crispy.
  4. While the fish cakes are reheating, toss the mixed greens, cherry tomatoes, cucumber, and red onion with the olive oil and balsamic vinegar dressing.
  5. Serve the crispy, reheated fish cakes on top of the freshly prepared salad.

• Large mixing bowl: To combine the cooked fish, breadcrumbs, beaten egg, mayonnaise, dijon mustard, lemon juice, chopped parsley, salt, and pepper.

• Frying pan: To cook the fish cakes until they are golden brown and cooked through.

• Spatula: To flip the fish cakes in the frying pan.

• Small bowl: To whisk together the olive oil, balsamic vinegar, salt, and pepper for the salad dressing.

• Whisk: To mix the salad dressing ingredients thoroughly.

• Salad bowl: To combine the mixed greens, cherry tomatoes, cucumber, and red onion.

• Measuring cups: To measure out the ingredients accurately.

• Measuring spoons: To measure out smaller quantities of ingredients like dijon mustard and lemon juice.

• Knife: To chop the parsley and slice the cucumber and red onion.

• Cutting board: To provide a surface for chopping and slicing ingredients.

• Tongs: To toss the salad with the dressing.

• Fish flaker: To flake the cooked fish if it is not already flaked.

• Plate: To serve the fish cakes on top of the salad.

Use pre-cooked fish: Save time by using pre-cooked fish from the store or leftovers from a previous meal.

Pre-chop vegetables: Chop the vegetables like cucumber, red onion, and cherry tomatoes in advance and store them in the fridge.

Make ahead: Prepare the fish cake mixture the night before and store it in the fridge, so you only need to form and cook the patties when ready.

Use a food processor: Quickly combine ingredients for the fish cakes using a food processor to save mixing time.

Batch cooking: Double the recipe and freeze extra fish cakes for a quick meal later.