Haddock & Shrimp Cakes with Basil Mayonnaise Recipe

Name: Haddock & Shrimp Cakes with Basil Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basil leaves; 1/2 cup mayonnaise; Kosher salt; Freshly ground black pepper; 3/4 pound skinless haddock or cod fillet, cut into 1/4-inch pieces; 1/2 pound medium shrimpshelled, deveined and cut into 1/4-inch pieces; 1/2 cup panko (Japanese bread crumbs); 1/4 cup heavy cream; 1 large egg, lightly beaten; 2 tablespoons finely chopped parsley; 2 tablespoons finely chopped chives; 1 teaspoon finely grated lemon zest; Pinch of cayenne pepper; 4 tablespoons unsalted butter; 2 tablespoons vegetable oil

Servings: persons

1/2 cup basil leaves
1/2 cup mayonnaise
Kosher salt
Freshly ground black pepper
3/4 pound skinless haddock or cod fillet, cut into 1/4-inch pieces
1/2 pound medium shrimpshelled, deveined and cut into 1/4-inch pieces
1/2 cup panko (Japanese bread crumbs)
1/4 cup heavy cream
1 large egg, lightly beaten
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
1 teaspoon finely grated lemon zest
Pinch of cayenne pepper
4 tablespoons unsalted butter
2 tablespoons vegetable oil

1
In a small saucepan of boiling water, blanch the basil for 30 seconds.
2
Drain and rinse it under cold running water.
3
Squeeze the excess water from the basil and transfer the basil to a blender.
4
Add the mayonnaise and puree.
5
Transfer to a bowl and season with salt and black pepper.
6
Refrigerate the basil mayonnaise until lightly chilled.
7
In a large bowl, combine the haddock and shrimp with the panko, heavy cream, egg, chopped parsley and chives, lemon zest, cayenne, 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper.
8
Form the mixture into eight 1/2-cup cakes, about 3 inches in diameter.
9
In a large cast-iron skillet, melt 2 tablespoons of the butter in the oil.
10
Add 4 of the fish cakes and fry over moderately high heat until browned and crisp, about 3 minutes per side.
11
Using a slotted spoon, transfer the fish cakes to paper towels to drain.
12
Repeat with the remaining butter and fish cakes, then transfer the cakes to a platter and serve at once, with the basil mayonnaise.

568

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup basil leaves, 1/2 cup mayonnaise, Kosher salt, Freshly ground black pepper, and more.

Yes, Haddock & Shrimp Cakes with Basil 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.

Haddock & Shrimp Cakes with Basil Mayonnaise

How did you like this recipe?

Frequently Asked Questions