Crispy Israeli-Style Fish Cakes
Delightfully crispy fish cakes made with fresh fish fillets and a blend of herbs and spices, perfect for appetizers or main dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Pescatarian
Ingredients
Scale
- 1 lb boneless skinless fish fillets
- 1/2 cup pinenuts
- 1/2 cup minced onion
- 1 cup breadcrumbs
- 1/4 cup chopped cilantro
- 1 large egg
- 1 tsp salt
- 1 tsp cumin
- 1/4 tsp cayenne
- 2 tbsp grapeseed or olive oil
- 1 cup tahini sauce (optional)
Instructions
- Gather all your ingredients, ensuring fish fillets are boneless and skinless.
- If using a food processor, cut fish into smaller pieces and pulse until finely chopped.
- In a large bowl, combine the fish, minced onion, breadcrumbs, cilantro, and pinenuts. Add egg, salt, cumin, and cayenne, mixing thoroughly.
- Form the mixture into small patties, about palm-sized.
- Heat oil in a skillet over medium heat, ensuring it’s hot but not smoking.
- Fry the patties for about 4-5 minutes on each side until golden brown and crispy.
- Drain excess oil on paper towels.
- Serve warm, with tahini sauce on the side for dipping if desired.
Notes
For a healthier option, you can bake the fish cakes instead of frying. Adjust seasoning based on your chosen fish.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Find it online: https://maymentora.com/crispy-israeli-style-fish-cakes-recipe/