Whitefish Shrimp Cakes
Crispy, golden-brown, and bursting with fresh seafood flavor, these Whitefish Shrimp Cakes are a true culinary delight perfect for any occasion! Featuring a blend of tender whitefish fillets, succulent shrimp, and a medley of vibrant seasonings like fresh parsley, garlic, and zesty lemon juice, these patties are light yet satisfyingly hearty. The combination of panko breadcrumbs and a hint of Dijon mustard creates a perfectly moist and well-textured interior, while a quick pan-fry in olive oil gives them an irresistible crunch. Serve these seafood cakes with tartar sauce, lemon wedges, or a fresh green salad for an elegant appetizer or a standout main course. Ready in just 30 minutes, this recipe is ideal for seafood lovers and is destined to become your go-to for an impressive yet effortless dish. Keywords: whitefish shrimp cakes, seafood patties recipe, fish and shrimp cakes, crispy seafood cakes, easy seafood appetizer.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 300 grams Whitefish fillets (e.g., cod, haddock)
- 200 grams Shrimp, peeled and deveined
- 100 grams Panko breadcrumbs
- 1 large Egg
- 2 tablespoons Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil (for frying)
Instructions
1. Prepare the seafood: Pat the whitefish fillets and shrimp dry with paper towels. Chop both into small chunks, then place them in a food processor. Pulse a few times until coarsely ground but not completely pureed.
2. Combine ingredients: In a large mixing bowl, combine the ground seafood mixture, panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, parsley, garlic, salt, and black pepper. Mix thoroughly until well combined.
3. Shape the cakes: Using your hands, form the mixture into 8 evenly sized patties (approximately 2.5 inches in diameter). Place them on a baking sheet lined with parchment paper. Refrigerate the cakes for 10-15 minutes to help them firm up.
4. Heat the oil: In a large skillet, heat olive oil over medium heat until shimmering.
5. Cook the cakes: Carefully place the seafood cakes in the skillet, being sure to leave space between each one. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. Serve: Remove the whitefish shrimp cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges, tartar sauce, or a fresh green salad.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 434 mg | 9% | |
*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.
