Fish Cakes

This recipe is a traditional First Nations main staple with many adaptations from different regions and bands across the country. It can be made with fresh, smoked or canned fish of any variety.

12 child-size portions
Preparation Time
10 minutes
Cooking Time
Common Allergens
fish, wheat/gluten (can omit bread crumbs to be wheat-free; use cooked potato or gluten-free corn flake crumbs instead).
Equipment List
Cutting board
Large bowl and spoon
Frying pan(s)
1/2 kg (1 lb)
fish, preferably salmon (could be canned and drained of liquid)
small onion
1.5 cups
bread crumbs (use leftover bread ends instead of store-bought crumbs that contain hydrogenated oils; simply toast then crumble or process in a food processor or blender)
1 tsp
salt (reduce if using salted canned or smoked fish)
1 Tbsp
Olive oil, for cooking
  1. Chop or flake fish into small pieces. Mix in a bowl with onion and bread crumbs. If you want a very smooth texture, put mixture through a food processor.
  2. Form mixture into 12 patties.
  3. Fry them in oil for 5 minutes on each side until golden brown.

Safety Tips

  • Help your child to wash her hands with soap and water before and after preparing food. 

  • Supervise your child when using knives or other kitchen utensils.

Recipe: Dietitians of Canada.


Note:  Childcare facilities with 8 or more children should check with their Licensing Officer about what is needed to serve food.

Fish cakes on plate.
Fish Cakes