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.

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 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.

Summer Fish Cakes

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