Shrimp and Fish Cakes
This recipe uses shrimp as the binder, so no eggs needed. The shrimp add great flavor and keep the cakes moist. I love doing this with leftover fish, and playing around with different herbs and spices. Enjoy!
Recipe by Tierney Larson
Makes about 8 2 inch round fish cakes
Ingredients:
4 pieces of white fish (I used mahi mahi), seasoned with kosher salt, cooked, cooled and shredded
1 shallot, finely diced
The juice from 1 lemon
kosher salt
12oz of raw shrimp, de-veined and tails removed
A handful of herbs, finely chopped (I used fennel fronds and dill, but few free to use what you have, cilantro and parsley would be great
2 tsp of paprika
1 tsp kosher salt (Diamond brand, if using Morton’s, use 1/2 tsp)
1 tsp celery seeds
1/8- 1/4 tsp cayenne pepper (to taste)
4 tbl neutral oil, divided, I like grape seed oil
Ok so…add the shallot to a large bowl and add the lemon juice and a pinch of salt. Let macerate for 5 minutes to tame the sharpness of the shallot while you prep.
Pulse the shrimp a few times in a food processor until finely chopped, almost like a paste. Add to the bowl with the shallots and add the shredded cooked fish, paprika, celery seeds, 1 tsp of kosher salt and the chopped herbs. Stir to combine fully and then form into little patties about 2 inches in diameter and around 1 inch thick, set onto a sheet pan or plate.
Place a sauté pan over medium high heat and add 2 tbl of grape seed or neutral oil. When the oil is shimmering and slightly smoking add 4-5 fish cakes at a time (not crowding the pan) and cook for 3-4 min on each side until golden brown and 140F internal temp.
Serve with a squeeze of lemon or your favorite tartar sauce.
Shrimp and Fish Cakes
Ingredients
- 4 pieces of white fish (I used mahi mahi), seasoned with kosher salt, cooked, cooled and shredded
- 1 shallot, finely diced
- The juice from 1 lemon
- kosher salt
- 12oz of raw shrimp, de-veined and tails removed
- A handful of herbs, finely chopped (I used fennel fronds and dill, but few free to use what you have, cilantro and parsley would be great
- 2 tsp of paprika
- 1 tsp kosher salt (Diamond brand, if using Morton’s, use 1/2 tsp)
- 1 tsp celery seeds
- 1/8- 1/4 tsp cayenne pepper (to taste)
- 4 tbl neutral oil, divided, I like grape seed oil
Instructions
- Ok so…add the shallot to a large bowl and add the lemon juice and a pinch of salt. Let macerate for 5 minutes to tame the sharpness of the shallot while you prep.
- Pulse the shrimp a few times in a food processor until finely chopped, almost like a paste. Add to the bowl with the shallots and add the shredded cooked fish, paprika, celery seeds, 1 tsp of kosher salt and the chopped herbs. Stir to combine fully and then form into little patties about 2 inches in diameter and around 1 inch thick, set onto a sheet pan or plate.
- Place a sauté pan over medium high heat and add 2 tbl of grape seed or neutral oil. When the oil is shimmering and slightly smoking add 4-5 fish cakes at a time (not crowding the pan) and cook for 3-4 min on each side until golden brown and 140F internal temp.
- Serve with a squeeze of lemon or your favorite tartar sauce.
