Meatless Friday: Four Quick Fish Cake Dinners

Barb Szyszkiewicz outlines four ways you can serve fish cakes (whether they're made from crab, salmon, or other fish). What's your favorite way to enjoy fish cakes?

Whether you make them yourself (and I'll share two ways to do that) or purchase them ready-made at the fresh fish counter or the freezer section, fish cakes made with white fish, salmon, or crab are an excellent start to a quick Meatless Friday meal. I'm going to call them "fish cakes" here, but all these recipes work with whatever kind you choose to use.

4 Ways to Serve Fish Cakes

Check your local diner menu for ideas for serving fish cakes. I've tried most of these at home:

Salad

Serve fish cakes over a bed of romaine, spinach, and/or baby mixed greens. A light vinaigrette is the perfect dressing.

Melts

Toast some English muffins or split some biscuits. Top each with a slice of tomato, a fish cake, and cheese (Swiss or Pepper Jack are great with this), then broil for a couple of minutes until the cheese melts.

Sandwiches

Depending on the size of your fish cakes, use slider buns or regular hamburger buns. Add toppings of your choice: sliced tomatoes, lettuce, pineapple rings, cheese, hot peppers, pickles ... 

Bennies

For a fancier meal with a "brunch for dinner" vibe: Toast some English muffins or split some biscuits. Top each with a fish cake, a poached egg, and Hollandaise sauce. (Before you say, "Hollandaise sauce isn't quick," the pouch mixes aren't half bad!)

How to Make Your Own Fish Cakes

Try Charlene Rack's crab cake recipe or Barbara Stein's salmon cake recipe if you want to make fish cakes from scratch!