Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.
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5 from 1 vote

Mediterranean Fish Cakes with Lemon Horseradish and Cumin Tomato Sauce

Mediterranean Fish Cakes full of bright lemon zest, garlic, leeks and spices and served along side smoky cumin tomato sauce and lemon horseradish to dip into.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Mediterranean fish cakes, mediterranean fish cakes recipe, white fish cakes
Servings: 10 fish cakes
Calories: 196kcal

Ingredients

Fish Cakes

  • 1 tsp olive oil
  • 1 leek cleaned and chopped into thin slices
  • 1 1/2 lbs white fish bones and skin removed and cut into chunks
  • 1 egg
  • 1 cup panko breadcrumbs divided
  • 3 garlic cloves grated or chopped very finely
  • 1 small bunch fresh parsley or cilantro stems removed and chopped finely
  • Zest of 1 lemon
  • 1 1/2 tsp coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt + more for garnish
  • Ground pepper
  • Canola or vegetable oil for frying
  • Lemon wedges for serving

Tomato Sauce

  • Olive oil for drizzling
  • 1 small shallot chopped finely
  • 1 garlic clove chopped finely
  • 1/2 tsp cumin
  • 1 cup tomato sauce
  • Salt and pepper to taste

Lemon Horseradish

  • 1/2 cup mayonnaise
  • 1/4 cup prepared horseradish I prefer spicier but use less for mild flavor
  • 1/2 lemon juiced
  • Salt and pepper to taste

Instructions

  • In a non-stick skillet, drizzle with olive over over medium heat and add chopped leeks. Saute until leeks are softened and cook through then add them to a large bowl and set aside.
  • Place the cubed fish in a food processor and pulse until fish is ground but not mushy and add fish to the same bowl with the leeks along with egg, 1/2 cup panko, garlic, chopped parsley, lemon zest and spices. Mix everything together and set aside.
  • Drizzle enough canola oil to coat the bottom of a wide pan and bring to medium-high heat. Form mixture into 10-12 patties and coat each fish cake with remaining panko on each side.
  • Fry fish cakes for 4-5 minutes on each side until golden brown and garnish with an extra sprinkle of salt.
  • To make the tomato sauce, in a small pot saute chopped shallot in olive oil until softened, about 2-3 minutes. Then add garlic and cumin and cook for another minute. Add in tomato sauce and salt and pepper and stir together, cooking for 10 minutes until heated through. Once done, set aside.
  • For he horseradish sauce, stir together the horseradish, mayonnaise, lemon juice, salt and pepper and taste for seasoning.
  • Serve fish cakes along side sauces and lemon wedges.

Nutrition

Calories: 196kcal | Carbohydrates: 9g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 429mg | Potassium: 367mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 8.3mg | Calcium: 38mg | Iron: 1.6mg