7 Anti-Inflammatory Fish Cakes and Patties That Don’t Fall Apart

You're in the kitchen when half a fish cake stays in the pan as you slide the spatula underneath. Now you're choosing between rebuilding the batch or serving loose flakes, and you still need something to pack for tomorrow.

Here’s why:

Drained fish, a measured binder and a short chill give a small patty a better chance of holding together. These 7 versions use canned salmon or tuna, with egg and chickpea flour binding the mixture before it hits the skillet. Fish and vegetables give a useful nutritional base to a repeatable eating pattern; a method that makes them manageable matters just as much as another recipe idea. These are untested formulations, so use the first turn as a check and support the whole patty with a broad spatula.

Choose one fish cake mixture and clear a space in the fridge for its chilling step.

This is general wellness information based on current research, not medical advice. If you have specific health concerns, please consult with a healthcare provider.

Drain canned fish thoroughly and weigh the edible solids without skin or bones. The patties are untested formulations: compress the measured mixture firmly, chill before cooking and use a broad spatula; avoid adding extra vegetables or liquid. Prep time covers mixing and shaping only; allow 20 minutes chilling and 3 minutes resting separately. Protein figures are approximate USDA ingredient estimates per serving, not tested values or guaranteed minimums; cooking and transfer losses aren't measured.

1. Salmon Carrot Thyme Cakes

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned pink salmon, drained solids without skin or bones
• 2 ounces carrot, finely grated
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 1 teaspoon dried thyme leaves

Directions:

Finely grate the carrot and flake the drained salmon, then combine with the chickpea flour, egg, salt and thyme; press into 8 compact patties about 1/2 inch thick and chill for 20 minutes. Warm the oil in a 12-inch nonstick skillet for 2 minutes over medium, then sear the carrot-salmon cakes for 5 minutes per side, extending up to 4 minutes until their centers reach 160°F. Let the carrot cakes rest for 3 minutes, then divide into 2 servings of 4 patties, allowing up to 16 minutes cooking plus chill and rest.

Why It Works: Fine carrot shreds distribute moisture through the mixture without large pieces that split the cakes. For an anti-inflammatory lunch, small patties are easier to lift into a container than one large cake.

2. Tuna Spinach Garlic Patties

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned light tuna in water, drained edible solids
• 1 ounces baby spinach, chopped
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 2 garlic cloves, minced

Directions:

Chop the spinach very finely and flake the drained tuna, then stir in the chickpea flour, egg, salt and minced garlic, form 8 patties about 1/2 inch thick and refrigerate for 20 minutes. Preheat a 12-inch nonstick skillet with the oil over medium for 2 minutes, arrange the tuna-spinach patties without overlap and cook for 5 minutes on each side, adding up to 4 minutes until the centers reach 160°F. Rest the spinach patties off the heat for 3 minutes and serve 4 per person to make 2 servings, with up to 16 minutes total cooking plus chill and rest.

Why It Works: Finely chopped spinach folds into the fish instead of creating thick wet layers.

Before we get to Meal #3...

My clients frequently ask me “Which foods actually help with inflammation?”

Knowing the foods is only useful if you understand why they matter and how to use them consistently.

Because knowledge is power.

So I ranked 10 science-backed foods that can support a lower-inflammatory eating pattern, including why they matter and practical ways to use them.

I hope you find it helpful!

3. Salmon Red Pepper Cakes

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned pink salmon, drained solids without skin or bones
• 2 ounces red bell pepper, diced
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

Directions:

Dice the pepper into pieces no larger than 1/8 inch and mix with the drained salmon, chickpea flour, egg, salt and pepper, then shape 8 half-inch-thick patties and chill for 20 minutes. Heat the oil in a 12-inch nonstick skillet over medium for 2 minutes and cook the salmon-pepper patties for 10 minutes, turning halfway and continuing up to 4 more minutes until they reach 160°F throughout. After 3 minutes resting, divide the pepper cakes into 2 servings of 4, allowing up to 16 minutes cooking in addition to chilling and resting.

Why It Works: Small pepper dice keep the patties cohesive while adding a vegetable component.

4. Tuna Ginger Cabbage Cakes

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned light tuna in water, drained edible solids
• 2 ounces cabbage, finely shredded
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 1/2 teaspoon ground ginger

Directions:

Shred the cabbage finely and mix with flaked tuna, chickpea flour, egg, ginger and salt, compress into 8 patties about 1/2 inch thick and chill for 20 minutes. Set a 12-inch nonstick skillet over medium with the oil for 2 minutes, then cook the cabbage-tuna cakes for 5 minutes on each side, allowing up to 4 extra minutes to reach 160°F in the center. Transfer the cabbage cakes to a plate for a 3-minute rest, then divide into 2 servings of 4, budgeting up to 16 minutes cooking plus chilling and rest.

Why It Works: Thin cabbage shreds need less space inside the cake than chopped chunks.

5. Salmon White Bean Patties

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned pink salmon, drained solids without skin or bones
• 3 ounces cooked unsalted navy beans, boiled and drained
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 1 tablespoon lemon juice

Directions:

Mash the white beans coarsely and fold in the drained salmon, chickpea flour, egg, lemon and salt, then press into 8 half-inch-thick patties and refrigerate for 20 minutes. In a 12-inch nonstick skillet, warm the oil over medium for 2 minutes and sear the salmon-bean patties for 5 minutes per side, allowing 4 further minutes if needed to reach 160°F. Rest the bean patties for 3 minutes before you divide into 2 servings of 4 patties, allowing up to 16 minutes cooking and the separate chill and rest.

Why It Works: Mashed white beans help hold the flaked salmon together and add legume fiber.

6. Tuna Lentil Thyme Cakes

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned light tuna in water, drained edible solids
• 3 ounces cooked unsalted lentils, drained
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 1 teaspoon dried thyme leaves

Directions:

Roughly mash the lentils, then add the drained tuna, chickpea flour, egg, thyme and salt and shape into 8 compact patties about 1/2 inch thick before chilling for 20 minutes. Give the oil 2 minutes to warm over medium in a 12-inch nonstick skillet, then cook the lentil-tuna cakes for 10 minutes, turning at 5 minutes and extending by up to 4 minutes until the centers reach 160°F. Wait 3 minutes before you divide the lentil cakes into 2 servings of 4 patties, allowing up to 16 minutes cooking plus the chill and rest.

Why It Works: Coarsely mashed lentils give these anti-inflammatory recipes a second source of protein without hiding the fish.

7. Salmon Broccoli Garlic Cakes

Cook Time: 16 minutes

Ingredients:

• 10 ounces canned pink salmon, drained solids without skin or bones
• 2 ounces broccoli, finely chopped
• 1.5 ounces chickpea flour
• 1 large egg, beaten
• 1 tablespoon olive oil
• 1/4 teaspoon table salt
• 2 garlic cloves, minced

Directions:

Cut the broccoli into pieces no larger than 1/8 inch, combine with the drained salmon, chickpea flour, egg, garlic and salt, then form 8 half-inch-thick cakes and chill for 20 minutes. Preheat the oil in a 12-inch nonstick skillet over medium for 2 minutes, then cook the broccoli-salmon cakes for 5 minutes per side, continuing up to 4 more minutes until a thermometer reads 160°F inside. Give the broccoli cakes a 3-minute rest, then serve 4 each to make 2 servings, allowing up to 16 minutes cooking plus chilling and resting.

Why It Works: Very fine broccoli pieces soften within a thin cake, so the centers can set before the edges overbrown.

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