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Crispy Israeli-Style Fish Cakes

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Delicious and versatile fish cakes made with flaky fish, crunchy pine nuts, and fresh herbs. Perfect for any family gathering or weeknight meal.

Ingredients

Scale
  • 1 lb boneless skinless fish fillets (choose your favorite fish)
  • 1/2 cup pine nuts
  • 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 (for frying)
  • 1 cup tahini sauce (optional, for dipping)

Instructions

  1. Prepare Ingredients: Gather all ingredients, ensuring the fish fillets are boneless and skinless.
  2. Process Fish: Cut fish into smaller pieces and pulse in a food processor until finely chopped, keeping some texture.
  3. Mix Ingredients: In a large bowl, combine the processed fish, onion, breadcrumbs, cilantro, and pine nuts. Add egg, salt, cumin, and cayenne, mixing until combined.
  4. Shape Fish Cakes: Form the mixture into small patties, compacting them for even cooking.
  5. Heat Oil: Heat oil in a skillet over medium heat until hot but not smoking.
  6. Fry Fish Cakes: Place patties in the hot oil, frying for 4-5 minutes on each side until golden brown.
  7. Drain Excess Oil: Transfer cooked fish cakes to a plate lined with paper towels to absorb excess oil.
  8. Serve: Enjoy warm with tahini sauce on the side, if desired.

Notes

Use different types of fish or substitute with chickpeas for a vegetarian option. Experiment with spices for added flavor.

Nutrition

Find it online: https://hwepodcast.com/crispy-israeli-style-fish-cakes/