These satsuma-age fish cakes are based on a recipe from a famous website called 'Snacks for Men'. They are delicious,I love this website because I can see a lot of great recipes.I doubled the quantity to make more.I use fresh fish rather than frozen. You can freeze these fish cakes and use them for oden hot pot. Recipe by orange10

Just felt like experimenting today. I wanted fish and could taste indian flavors already. So i decided to make these. Inspired by my indian heritage i decide to put a twist on fish curry and make these cakes. They turned out quite delicious. Try this recipe, build on it, make it better. This was my first run at this one and it can be tweaked in lots of ways. But it is VERY good the way it is. Chat masala can be purchased at any indian market and some international markets. Its an all purpose indian seasoning. You can use whatever you like or have on hand....ENJOY!!!!!!!

I have to make anything that's not sold in a Japanese grocery store, so I tried making this.You can use a hand mixer or a grinding bowl to process the mixture! If you can get a hold of fresh yams, grate them instead of using dried yamatoimo yam powder. (Attention: You can't eat yam raw. You can eat it if you cook it.) For 2 plates worth. Recipe by hamiing

Fish cakes work excellent as starters! You serve it with mayonnaise, cheese or mustard sauce they go well with almost any choice of dip. While I prefer making them with King fish popularly called Surmai in India you can try making it with any boneless fish of your preference. And because the local vegetable market was brimming with the winter special spring onions I happened to finely chop them and add in the cakes. Sharing my recipe with you all. Hope you enjoy them as much as my folks did! Happy eating!!!

I happened to see this Napoleon cake recipe in a magazine!!For more details on how to make this mock custard cream, refer to!!If you leave them for a while after you make them, the crispy abura-age will harden from the moisture of the custard cream. So layer them right before serving. Recipe by yushuryo

I had fish cakes in a Thai restaurant and I wanted to use tinned mackerel to make fish cakes with a refreshing taste of lemon juice. Lemon juice lessens the fishy taste of mackerel and it is very tasty.It is quite easy to burn so check the heat all the time while cooking. Adding lotus roots, asparagus and corn will be nice. If you enjoy more authentic Thai flavour use fish sauce instead of soy sauce and add coriander leaves. Recipe by Renbasu

I was aiming for an original, easy to remember, easy to make recipe.There are no special tips, but not whipping the batter and cooling it in the fridge are things you need to remember.You don't have to let it sit, but if you want a better result, please let it sit for a while. Recipe by Kantande oishiigasuki. (Yields about 12 small cakes with 10 egg whites.)

These little fish cakes are ideal for baby-led weaning. Reyveer is not fond of eating salmon on its own; maybe it's the texture. So, I thought of cooking these cake bites, which make the salmon more flavorful

Jaffa Cakes are a UK favourite. Here is my free-from version. Enjoy!

We have eaten this casserole since I was a kid. So I made it into small cakes. Fried them now they are easily eaten anywhere.

This time... I'm just hungry and bored. I had ground Tilapia fish in my freezer and pomegranate molasses in my fridge... It kinda evolved from there. B-)

I used to eat these all the time. They were bigger than normal cookies and had jam in them, so I was crazy about them. They smell so good fresh from the oven and are lovely and moist even after a few days. They stay delicious for about a week. If you omit the almond flour, remember to add 25 g of regular flour. If it's the hot season, consume them as soon as possible.There's a lot of butter in this recipe, so these should be baked as soon as they are piped out. If the batter becomes too soft, put it in the fridge for a little bit, then pipe. It's better to pipe the batter into aluminum cups to prevent them from spreading. If you pipe the sides up to 3 layers, you can fill the cakes with a lot of jam, but be careful not to let them overflow. Recipe by Okogegohan