Summer Fish Cakes Recipe

Name: Summer Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; ⅔ cup finely chopped onion; 1/2 cup finely chopped sweet red pepper; 3 cups cooked fish, bones removed; 1/2 cup mayonnaise, preferably nonfat; 1 tablespoon fresh lemon juice; 1 tablespoon finely minced parsley; Salt and cayenne pepper to taste; 1 egg; 3/4 cup dry bread crumbs; Tarta sauce or a mild red salsa

Servings: persons

3 tablespoons extra-virgin olive oil
⅔ cup finely chopped onion
1/2 cup finely chopped sweet red pepper
3 cups cooked fish, bones removed
1/2 cup mayonnaise, preferably nonfat
1 tablespoon fresh lemon juice
1 tablespoon finely minced parsley
Salt and cayenne pepper to taste
1 egg
3/4 cup dry bread crumbs
Tarta sauce or a mild red salsa

1
Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
2
Break the fish into small chunks in a bowl.
3
Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste.
4
Form the mixture into eight cakes.
5
Beat the egg in a shallow bowl.
6
Put the bread crumbs on a plate.
7
Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it.
8
Handle the fish cakes gently because they are fragile.
9
Put the fish cakes in the refrigerator for one hour.
10
Heat the remaining oil in a nonstick skillet.
11
Saute the fish cakes in the oil over medium-low heat until golden, turning them once.
12
Serve with tartar sauce or salsa on the side.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, ⅔ cup finely chopped onion, 1/2 cup finely chopped sweet red pepper, 3 cups cooked fish, bones removed, and more.

Yes, Summer Fish Cakes 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.

That's it — enjoy your meal!

Summer Fish Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions