Fish Cakes With Paprika Lemon Mayonnaise Recipe

Name: Fish Cakes With Paprika Lemon Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 1 cup coarsely chopped onion; 1/2 teaspoon ground coriander; 1 large egg; 1/3 cup fine dry bread crumbs; 2 tablespoons mayonnaise; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 1 1/2 lb skinless hake or Pacific cod fillet, cut into 2-inch pieces; 6 tablespoons olive oil; 3/4 cup mayonnaise; 1 teaspoon finely grated fresh lemon zest; 1 tablespoon fresh lemon juice; Rounded 1/4 teaspoon hot paprika; 1/4 teaspoon salt; Accompaniment: 1 (5-oz) bag baby salad greens such as herb salad, Asian mix, or mesclun

Servings: persons

3 garlic cloves
1 cup coarsely chopped onion
1/2 teaspoon ground coriander
1 large egg
1/3 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 lb skinless hake or Pacific cod fillet, cut into 2-inch pieces
6 tablespoons olive oil
3/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
Rounded 1/4 teaspoon hot paprika
1/4 teaspoon salt
Accompaniment: 1 (5-oz) bag baby salad greens such as herb salad, Asian mix, or mesclun

1
With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
2
Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
3
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
4
Whisk together all mayonnaise ingredients in a small bowl until smooth.
5
Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 garlic cloves, 1 cup coarsely chopped onion, 1/2 teaspoon ground coriander, 1 large egg, and more.

Yes, Fish Cakes With Paprika Lemon Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fish Cakes With Paprika Lemon Mayonnaise

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