Calling these “fish cakes” really doesn’t do them justice. The “fish” part is right, but “cake” infers flour, fat and eggs with a bread-like crumb. These crispy succulent fish patties have none of that. They are packed with 3 types of fish, fresh herbs and chiles, and just a little filler to hold them together. I’ve combined sweet baby shrimp, salmon and Alaskan smoked halibut in this recipe, but feel free to adjust the quantities of each, so long as you have about 1 1/2 to 1 3/4 pounds in total. I do recommend including smoked fish – it’s flavor adds a certain heartiness and saltiness to these, er, cakes, evoking the seaside on a grey and misty autumn day.
Finely chop the fish instead of processing in a food processor. This will ensure a chunky – not pasty – consistency. Makes about 16 (2-inch) cakes.
1 3/4 cups Panko breadcrumbs, divided
1 salmon fillet, about 6 ounces, skin and pin-bones removed, finely chopped
3/4 pound cooked baby shrimp, finely chopped
1/2 pound smoked fish (halibut or salmon), finely chopped
1 red jalapeno chile peppers, stemmed and seeded, finely minced
1/4 cup grated yellow onion, with juices
2 tablespoons fresh lemon juice
2 tablespoons whole milk Greek yogurt or sour cream
1/4 cup finely chopped fresh Italian parsley and/or cilantro leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup whole milk Greek yogurt
1 tablespoon Sriracha, or to taste
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Extra-virgin olive oil
Place 1 1/2 cups breadcrumbs in a shallow bowl. Set aside. Place remaining 1/4 cup breadcrumbs and all of the remaining ingredients in a large bowl. Gently mix to thoroughly combine, without overmixing. With a light hand, carefully form 2-inch patties. Roll in the reserved breadcrumbs to coat and arrange in one layer on a tray or platter. Cover loosely with plastic wrap and refrigerate at least 1 hour and up to 3 hours.
Prepare the sauce: Whisk all of the ingredients together in a small bowl. Keep refrigerated until use.
Fry the fish cakes: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add fish cakes in batches without overcrowding. Fry until brown and crispy on both sides, turning once. Transfer to a plate lined with a paper towel. Keep warm. Serve with Yogurt Sriracha Sauce.
If you like this, you might enjoy these TasteFood recipes:
Smoky Fennel Salmon Chowder
Cioppino with a Twist
Smoked Mackerel Pate with Horseradish and Dill
15 thoughts on “Fish Cakes”
These are much fancier than the fish cakes I make – I sometimes just use canned wild Alaskan salmon. I LOVE the pink sauce!
Fish cakes are so tasty and must be really delicious!
Fish cakes are so tasty and yours must be really delicious! Nice choice of flavors
Delicious recipe and gorgeous photos! Fish cakes are one of my favorite dinners.
Definetly trying these!
You’re right, fish cakes doesn’t do them justice. These sound incredible!
These fish cakes sound good!
Thanks for the inspiration… I think I shall fix something similar for dinner.
I must admit, didn’t open this recipe because of the denomination “cakes”; dumb thing to do, they are wonderful ! 🙂 superb.
Love the perfect crust you achieved on these little darlings….YUMMY!
Just wanted to check – the shrimp are cooked and the smoked fish is already “cooked” but the salmon is not – is that correct? This sounds really yummy.
Yes, that’s correct. However, you may also used cooked salmon. The raw salmon will be cooked through when pan frying.
no mention of how many fish cakes this recipe makes???
Makes about 16 (2-inch) cakes.
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