Something fishy this month

Fish Cakes
I use 15oz cans of water packed Sardines for these.
First one:
Plain fish cakes.
1 - 15oz can Sardines. Drain and discard liquid and remove bones.Mush up the fish so that it is flaky. -- No you are not going to hurt it, it's already dead.( Don't tell anybody I save the bones in a cup and munch them while the mixture is resting.)
Juice of 1 Lemon. Save the rind to remove the fish smell from your hands.
2 eggs. Beat the daylights out of them as that will help the cakes "puff" a little.
18+ saltine crackers. Crackers need to be crushed fine.
I mix this with my hands.
Place the flaked fish in a bowl.Add whipped eggs.Mix eggs with fish so that is evenly distributed.
Ok, if you are sensitive, use a spoon to mix the eggs and fish.
Gradually add crushed crackers and check the consistency. -- Too few crackers and the mixture will not hold a shape, too many will make small cakes dry and not hold together during cooking.
I divide the mixture into 7 portions.
Scoop up a portion and shape it in a rounded patty. If it will not hold together you may have too many crackers and can cheat by beating up another egg and forcing it through the mixture.Don't worry about beating the eggs, they will not fight back.
Sooo... shape the cakes and place them on a plate and cover tightly then refrigerate an hour or more to let rest.
I suppose you could bake these in the oven but I like the stove top method.
Weird but works for me.
Rummage through your stuff and find 2 long handled things you can use to turn the little cakes.
Find your 5qt dutch oven...that's usually the big one with a handle on both sides.
If it isn't non stick you are on your own here.
I lightly oil the bottom of mine and place 1 cake in the middle and the others around it -- try to keep them from touching. After all of the mashing and beating they just want to be alone.
The fish and crackers are "cooked" so we need to address the eggs.
It is fine with me if you want to make small talk to them but they will be busy.
Your stove top burner is MEDIUM.
Set the big pot on the burner and cover.
Wait 5 minutes and remove cover being careful of the stem.They may have puffed slightly.Try to gently lift and turn one of the cakes. If it sticks give it another minute.
It should have firmed up.If it breaks..oh well...turn the pieces.
When you have them turned they should be nicely browned on the top.That is what we want on the bottom.They will cook faster now but don't rush them.
Lift and check and poke a stick in one of them to see if it is "done".
Serve fresh cooked.I've never had leftovers to cope with.

Second:
Toss a hand full of ground Sage and a half teaspoon Rosemary along with some coarse black pepper in with the cracker crumbs in the original mixture for a Sausage like flavor.

Third:
Add ground Fennel to the Second mixture and use for meatballs for spaghetti.