Fish Cakes with Wild Rice

Rating

4.88 stars (25 reviews)

Keywords

pike

Ingredients

• 1/2 pound cooked, (flaked pike or other white fish)
• 1 egg
• 1 cup breadcrumbs
• 1/2 cup cooked wild rice
• 1/4 cup minced onion, (red if you have one)
• 2 tablespoons mayonnaise
• 1 tablespoon mustard, (Dijon if you have it)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped chives
• 1/4 cup butter, (lard or vegetable oil for cooking)
• Greens for a salad

Categories

• Main Course

Cuisine

• American

Reviews

• Brittany Z on 2025-08-29 (5 stars):
  We’ve been using this recipe for years and it’s one of our absolute family favorites! We found it as a great use for Northern Pike and Walleye.
• john wood on 2025-06-29 (5 stars):
  Great recipe, I used Bay of Fundy haddock. I didn't know about the bread crumbs so I rationalized using fresh. Don't have bread so put 9 grain ciabatta bun from Costco in food processor, didn't fluff up as I'd hoped so put it in oven for a few minutes cooled then back in food processor with the haddock and rice for a couple whirls. mixture came out looking like crab cake mixture. Hand mixed in rest of herbs, wet ingredients plus fresh dill my hand landed in on looking for my parsley, fried in ghee, eliminating milk solids in butter turned out great. I now read in comments was dry bread crumbs, I've made quite a few patty recipes with fresh crumbs, some even milk soaked. I think both would work fine. I used to live right on the South shore of NS, where they say fish must be eaten within 45 minutes of catching it, fresh baby halibut right off the boats in Chester. It was hard eating fish when I moved from NS, it was never the same so it's nice to find a recipe that entices me that doesn't cost $100.
• Wes on 2025-06-09 (5 stars):
  It was wonderful. We will definitely make again. Thank you!
• Ani & Dave on 2024-11-14 (5 stars):
  thanks, that's a good idea!
• Mr/ Mrs Loy, mi on 2024-11-14 (4 stars):
  love pretty much all culinary fish entrees. this one gets even tastier ( and prettier) with some diced red bell peppers added. with or without hollindaise....yum!
• Brittany on 2022-08-10 (5 stars):
  This is our go-to summer family favorite! We stock up on pike spring and winter so we can make these tasty cakes year-round.
• Coralie Brazaitis on 2022-06-26 (5 stars):
  Wonderful recipe!!! Even my finicky eaters devoured these fish cakes. Used wild caught, then jarred trout. So good highly recommend!!!
• Kerri Mazanek on 2021-05-24 (5 stars):
  Tried these with a lake trout from Ontario. If the wild rice and fish are prepped, the dish comes together quickly. I’m suspicious the leftovers cakes will not make it to the freezer!
• Rob on 2020-01-21 (5 stars):
  Entire family loves these. I hand out recipe regularly. Now I have to buy real wild rice for friends to make them when I head to MN. Ketters Meats in Frazee has best. I typically make baked or boiled pike and rice night before then use leftovers to make cakes. Freeze extras for quick week night meal.
• Jennifer on 2019-05-10 (5 stars):
  I make these all the time, as they are utterly delicious and can be prepared ahead of time for a quick dinner. I use cod and they come out great. Thanks Hank!
• Jesse Auer on 2019-04-20 (5 stars):
  Hank, I made a version of these with some carp I caught. I’ve always been curious about that fish and the way it’s derisively viewed. I’m planning on making some pickled carp (use your pickled pike as a guide). The cakes were great, no muddy taste at all. The lemon and the Dijon were the most pronounced flavors, and the mustard was quite mild. I have some formed, but not fried left over fish cakes. Would they freeze ok? If so, any guess as to how long I could plan on keeping them in the freezer?
• Beth on 2019-03-23 (5 stars):
  I make these frequently and they are delicious. Usually I double the recipe, freeze the patties on a cookie sheet, then vacuum seal them in 2 packs. They thaw fast for a quick meal when I don't feel like cooking. Thanks for another great recipe, Hank.
• Sammi on 2018-12-20 (5 stars):
  Made with perch. Subbed quinoa for wild rice and also used less bread crumbs and more quinoa. Topped with a goat cheese aoli. It was amazing! My boyfriend (the perch fisherman) had 3 helpings. Amazing!
• Lacey on 2018-12-15 (5 stars):
  Make these occasionally with walleye. They are easy and delicious!!!
• Mike on 2017-02-09 (5 stars):
  Hank, I tried with Perch and it was phenomenal! I used Panko bread crumbs. Do you normally use those or regular? Going to try with Salmon next.