Out-of-the-can Fish Cakes

Salmon cake (shallow fried) with yogurt-mustard dressing

I almost forgot how good fish cakes are. The last time I had salmon cakes was years ago. I realized just how easy they are to make, too.

Sardine cake (baked) with ranch dressing

I simply mixed together canned fish, some finely chopped vegetables, herbs and whole eggs. It depends what you want in the mix.

You can throw in finely chopped peppers or carrots, but I always include onions. You can then add maybe some powdered garlic, curry powder, or chili powder. The egg will act as a binder. You may use canned salmon, sardines, tuna or milkfish (bangus).

I tried 2 cooking methods: shallow frying and baking.

For the dressing, I like something sour or tangy to go with the fishcakes. So I mixed yogurt and mustard for one type of dressing.

I also tried using ready-made ranch dressing. It's up to you what you think will go best.

Garnish: sprigs of rosemary or fresh parsley.

Salmon cake: mild taste.

Sardine cake: very strong taste.