Chipotle Fish Cakes with Guacamole Salsa
Bring bold flavors to your table with these smoky and zesty Chipotle Fish Cakes with Guacamole Salsa. Perfectly flaky white fish and creamy mashed potatoes are blended with chipotle peppers, garlic, and fresh cilantro, then pan-fried to golden perfection for a crispy yet tender bite. Paired with a vibrant guacamole salsa featuring ripe avocados, zesty lime, and a hint of jalapeño heat, this dish strikes the perfect balance of smoky, creamy, and fresh. Ready in just 40 minutes, these fish cakes make a standout appetizer, lunch, or light dinner. Serve them with a side of greens or enjoy them on their own as a flavorful fiesta on your plate! Keywords: chipotle fish cakes, guacamole salsa, easy fish recipes, quick dinner ideas, seafood recipes, spicy appetizers.
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Recipe Information
Ingredients
- 500 grams White fish fillets (cod, tilapia, or haddock)
- 300 grams Potatoes (peeled and cubed)
- 2 pieces Chipotle peppers in adobo sauce
- 2 pieces Garlic cloves (minced)
- 100 grams Breadcrumbs
- 1 large Egg
- 15 grams Fresh cilantro (finely chopped)
- 3 tablespoons Olive oil (for frying)
- 2 large Avocado
- 1 piece Lime (juiced)
- 1 medium Tomato (diced)
- 0.5 medium Red onion (finely chopped)
- 1 piece Jalapeño (seeded and finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Boil the cubed potatoes in salted water until tender, about 10 minutes. Drain and mash, then set aside to cool.
While the potatoes are boiling, cook the fish fillets in a non-stick pan with a little olive oil over medium heat for 3-5 minutes per side, or until completely cooked through. Let them cool slightly, then flake the fish with a fork.
In a mixing bowl, combine the mashed potatoes, flaked fish, minced garlic, finely chopped chipotle peppers, breadcrumbs, egg, chopped cilantro, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly until the ingredients are evenly combined.
Shape the mixture into 8 medium-sized patties (or smaller ones for appetizer portions) and set them aside on a baking tray lined with parchment paper.
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat. Fry the fish cakes in batches, cooking for 3-4 minutes on each side or until golden brown and crispy. Remove to a plate lined with paper towels to drain any excess oil.
To make the guacamole salsa, mash the avocados in a medium bowl until smooth but slightly chunky. Stir in the lime juice, diced tomato, finely chopped red onion, chopped jalapeño, 0.5 teaspoon salt, and a pinch of black pepper. Mix to combine.
Serve the warm chipotle fish cakes with a generous dollop of guacamole salsa on top or on the side. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4686 mg | 204% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 19.9 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5029 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
