Recipe: 4 Fish Cakes

Hope these will give you some ideas.

If you mix just the ground fish and the salt, when it begins to feel sticky, it will bind better.

Hope this helps.

Joe

SALMON OR TUNA PATTIES
1 pkg. saltine crackers, crushed
1 can salmon or 2 cans tuna or 2 c. fresh salmon or tuna
1 egg
Combine fish, crackers and egg. You may need to use 2 eggs if using fresh fish. Mix well. Spoon onto a hot greased frying pan and press with a fork. Fry until brown.

FISH PATTIES
7 c. fish
5 eggs
4 c. crushed croutons
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. lemon juice
Cornflake crumbs
Flour
Grind fish, add next ingredients except for breading. Mix together and form "bun size patties". Roll in mixture of equal parts cornflake crumbs and flour, seasoned with seasoning salt. Freeze on cookie sheet, then bag. Fry in butter flavored Crisco (NOTE: for northerns, use more lemon and one less egg.)

HOW TO MAKE FISHCAKE
2 lbs. of fish equivalent (oio or bonefish, awa or milk fish)
1 c. water 1/2 tsp. salt
1 egg white
2 tbsp. cornstarch
Fish should not be fresh, but aged in the refrigerator several days. Scrape flesh from fish with a spoon, working from tail to head. The easiest way is to cut the filets, then scrape the flesh from the skin and remaining flesh from the bones. Put in blender with salted water, then blend at low speed for a couple of minutes. Put in a bowl, fold in beaten egg white and cornstarch. COMMENTARY: Fish cake is very versatile and may be used in a number of ways. It can be fried in patties and sliced, then added to a vegetable dish. It can be added to congee or soups in little balls, or used in place of pork or beef in many recipes. Fortunately for us in Hawaii, oio and awa are plentiful. These fish are best used in this manner than in any other way. Even native Hawaiians mash or "lomi" these fish in the way fishcake is made, except, they eat their "lomi" fish raw or uncooked. Instead of using a blender, the fish flesh can be minced or ground and kneaded by hand to blend in all the ingredients. Some cooks like to add about 1/2 teaspoon sugar for a sweet taste.

FISH BALLS
1 1/2 lb. fish fillets
1/2 c. chopped onions
1/4 c. chopped parsley
1 1/2 c. soft white bread crumbs
1 egg
Salt and pepper
Flour
Oil
Lemon wedges
Chop fish fillets. Combine onions, parsley, bread crumbs, egg and about 1 teaspoon salt and pepper for taste. Coat with flour and cook in hot oil for 6-8 minutes, turning to brown evenly. Drain on paper towel. Serve with lemon wedges.