Summer Fish Cakes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- ⅔cup finely chopped onion
- ½cup finely chopped sweet red pepper
- 3cups cooked fish, bones removed
- ½cup mayonnaise, preferably nonfat
- 1tablespoon fresh lemon juice
- 1tablespoon finely minced parsley
- Salt and cayenne pepper to taste
- 1egg
- ¾cup dry bread crumbs
- Tarta sauce or a mild red salsa
Nutritional analysis per serving (4 servings)
550 calories; 37 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 16 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 36 grams protein; 642 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
- Step 2
Break the fish into small chunks in a bowl. Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste. Form the mixture into eight cakes.
- Step 3
Beat the egg in a shallow bowl. Put the bread crumbs on a plate. Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it. Handle the fish cakes gently because they are fragile. Put the fish cakes in the refrigerator for one hour.
- Step 4
Heat the remaining oil in a nonstick skillet. Saute the fish cakes in the oil over medium-low heat until golden, turning them once. Serve with tartar sauce or salsa on the side.
Private Notes
Comments
Very good! Kids loved it. We used about 1.5 lb fresh beautiful cod that I grilled. Parsley from the garden. We used the full amount of regular Mayo. Panko breadcrumbs. It took 3 eggs. Remember to plan for the hour in the fridge. We served it with the amazing tartar sauce recipe from the fish sandwich recipe by Sue Li. I think that tartar sauce makes everything good.
Only add enough mayo to hold salmon mixture together otherwise they'll be too loose to handle. Skip the peppers. Skip the egg step--breadcrumbs (I used panko) will adhere just fine with mayo. No need to chill if salmon starts off cold.