Noodle Fish Cakes

A recipe from the Brenham kitchen



  • 1 pkg Ramen noodles (chicken or beef)
  • 2 eggs
  • 1 - 6 oz can tuna
  • 1 large leaf of sweet basil (chopped)
  • pinch of garlic salt (to taste)
  • 1/4 cup chopped onion
  • olive oil


  • 1: Crush the noodles into small pieces while still in the bag (I place them on a counter and pound them with my hand).
  • 2: Cook the noodles using the included seasoning packet and the basil.
  • 3: Drain off the liquid and allow to cool somewhat (adding egg to steaming hot noodles causes it to cook prematurely).
  • 4: After the noodles have cooled a little, add the eggs, onion, and tuna.
  • 5: Mix well and season to taste with the garlic salt.
  • 6: Heat a pan to temperature as for pancakes.
  • 7: Use enough olive oil to prevent sticking.
  • 8: Form the fish cakes by using a spoon to place large dollops of mixture in the heated pan and shape them into patties two or three times the thickness of pancakes. Cook and turn until brown.

Serve as a side dish or prepare in larger quantities for a main course.

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