When I think about fish cakes, I don’t think about fine dining or white tablecloths. I think about comfort. I think about kitchens filled with the smell of sizzling butter, about using what you have on hand, and about stretching simple ingredients into something that feels special. Fish cakes are humble food in the best possible way. They are practical, economical, and deeply rooted in tradition.
Living near the coast certainly shapes how you think about seafood. When that new restaurant opened in my neighborhood with its gleaming display of fresh fish laid out on crushed ice, I was thrilled. It’s always inspiring to see beautiful fillets of haddock, salmon, cod, and halibut showcased like works of art. But as impressive as those selections were, I found myself searching for something much simpler: the kind of fish cakes you find in the Maritimes—unpretentious, golden brown, crisp on the outside, soft and savory inside.
Maritime-style fish cakes are not fancy. They’re not loaded with exotic spices or complicated techniques. They’re born out of practicality. Coastal communities have always known how to make the most of what the sea provides, and fish cakes were a natural result of that resourcefulness. Leftover cooked fish would be flaked and mixed with mashed potatoes, onions, maybe a bit of parsley, shaped into patties, and fried until golden. Nothing wasted. Everything transformed.
That spirit of making do is what makes fish cakes so appealing to me as a chef. Too often, people assume that good seafood has to be expensive seafood. They think of thick, pristine fillets or delicate sashimi-grade slices. But some of the most satisfying dishes come from affordable, everyday ingredients. Fish cakes are proof of that.
One of my favorite ways to prepare them is with canned salmon. Some people are surprised when I say that, but canned salmon is a fantastic ingredient. It’s accessible, budget-friendly, and already cooked, which cuts down on preparation time. For a busy home cook, that’s gold. You simply drain it, remove the larger bones (though the soft ones are edible and packed with calcium if you don’t mind them), and mash it up. It blends beautifully with mashed potatoes and absorbs seasoning easily.
Using canned salmon also makes fish cakes something you can prepare anytime, not just when you have fresh fish on hand. There’s comfort in knowing you can open your pantry and create a meal that tastes like it took far more effort than it did.
Leftover mashed potatoes are another key to making these fish cakes truly “cheap and easy.” In my kitchen, mashed potatoes are never just a side dish—they’re a future ingredient. I often joke that leftover mashed potatoes are like gold in our house. Whether they turn into potato fritters, shepherd’s pie topping, or fish cakes, they always find a second life.
The starch in the mashed potatoes helps bind the fish mixture together while adding creamy texture inside each cake. When you fry them, the exterior develops that irresistible crust while the inside stays soft and tender. It’s a contrast that defines a good fish cake: crisp edges giving way to a flavorful, fluffy center.
There’s also something deeply satisfying about shaping food with your hands. Forming the patties, pressing them gently so they hold together, laying them carefully into a hot pan—these small actions connect you to generations of home cooks who have done the same. You don’t need special equipment or advanced skills. Just a bowl, a fork, a pan, and a bit of care.
Economically, fish cakes make a lot of sense. A couple of cans of salmon and leftover potatoes can easily feed a family. Add a simple salad or some steamed vegetables on the side, and you have a complete meal at a fraction of the cost of dining out. In times when grocery prices seem to climb higher every week, recipes like this are more relevant than ever.
But affordability doesn’t mean sacrificing flavor. A well-seasoned fish cake is packed with taste. Onion adds sweetness and depth. A touch of seasoning—salt, pepper, maybe a bit of mustard or herbs—brightens everything. When fried in butter or oil, the edges caramelize, creating those browned bits that carry so much flavor.
In the Maritimes, fish cakes are often served with baked beans or a simple relish. Sometimes they’re topped with a dollop of tartar sauce or even just a squeeze of lemon. They’re equally at home on a breakfast plate with eggs as they are as a hearty lunch or dinner. That versatility is part of their charm.
As a chef, I appreciate dishes that encourage confidence in the kitchen. Fish cakes are forgiving. If the mixture feels too wet, you can add a bit more potato. Too dry? A spoonful of mayonnaise or a splash of milk can bring it back together. They’re adaptable to what you have and what you like. A bit of chopped celery for crunch, some fresh herbs from the garden, or even a pinch of chili flakes for heat—they all work.
There’s also a nostalgia factor that can’t be ignored. For many people, fish cakes were a staple growing up. They were weeknight dinners, school lunches, or meals made by grandparents who knew how to stretch every ingredient. Recreating them isn’t just about feeding yourself; it’s about reconnecting with those memories.
That’s why I describe this recipe as worth trying. Not because it’s elaborate or trendy, but because it captures something important about cooking: making something wonderful out of something simple. You don’t need expensive cuts of fish. You don’t need complicated techniques. You just need a few honest ingredients and a hot pan.
In the end, fish cakes represent what I love most about home cooking. They are practical yet comforting, economical yet deeply satisfying. They remind us that good food doesn’t have to be complicated or costly. Sometimes, the best meals are the ones made from leftovers, pantry staples, and a bit of inspiration.
So if you’ve been walking past the seafood counter thinking you need to spend a fortune to enjoy fish at home, don’t. Grab a few cans of salmon, hang on to those leftover mashed potatoes, and give these fish cakes a try. Crisp, golden, and full of flavor, they just might become a staple in your kitchen too.
Cheap and Easy Fish Cakes
Ingredients
1 cup potatoes - mashed
⅓ cup breadcrumbs
⅓ cup Parmesan cheese
1 medium egg
3 stalks green onions (scallions or green shallots) - diced- 1 can salmon
½ tablespoon dried dill
⅓ cup vegetable oil
Instructions
- In a bowl, combine everything except the vegetable oil.
- In a large frying pan, heat vegetable oil at medium heat until it bubbles.
- Divide the fish cake mixture into 8 equal parts and form into paddies. Place paddies into the frying pan, and don’t overcrowd it (you might have to do them in two batches).
- Let patties cook until you see a brown crust forming, then turn them; if you turn them too quickly, they will fall apart.
- Flip them and allow the cakes to cook evenly.
- Once the fish cakes have a nice, even crust, place them on a paper towel-lined plate to cool.
- Enjoy them with ketchup or tartar sauce, or I like them just plain. They don’t taste too fishy, so even my little guy was a fan.
- Give this recipe a try; it tastes great and is much cheaper than buying it in stores!
