Fish 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


  1. 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.
  2. Prepare the sauce: Whisk all of the ingredients together in a small bowl. Keep refrigerated until use.
  3. 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.

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