Modern Fish Cakes

Name: Modern Fish Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 6
Ingredients: 1 pound chopped salmon; 1/2 pound chopped haddock; 2 bell peppers, diced; 1 cup stale bread, soaked in cream until thick paste; 1/4 cup fresh dill, chopped; 1/4 cup scallions, chopped; 2 tablespoons fresh ginger, finely chopped; 1 teaspoon chili flakes; 2 Zest of 2 lemons, finely grated; 1/4 cup red onion, thinly sliced; 1/4 cup celery stalk, thinly sliced; Salt and freshly ground black pepper to taste; Semolina or fine bread crumbs for coating; Olive oil for frying

Recipe GLPR44b4d61246babf

Main Course

23 min

297 cal

Servings: 6

Stovetop

SNAP eligible

These contemporary fish cakes combine fresh salmon and haddock with aromatic ginger, bright lemon zest, and fresh herbs, all bound together with a creamy bread paste. Each cake is lightly breaded and pan-fried until golden and crispy on the outside while remaining tender within. A sophisticated main course that celebrates the natural flavors of quality seafood.

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Ingredients

1 pound chopped salmon

1/2 pound chopped haddock

2 bell peppers, diced

1 cup stale bread, soaked in cream until thick paste

1/4 cup fresh dill, chopped

1/4 cup scallions, chopped

2 tablespoons fresh ginger, finely chopped

1 teaspoon chili flakes

2 Zest of 2 lemons, finely grated

1/4 cup red onion, thinly sliced

1/4 cup celery stalk, thinly sliced

Salt and freshly ground black pepper to taste

Semolina or fine bread crumbs for coating

Olive oil for frying

Directions

Prepare the bread paste by soaking the stale bread in cream until it reaches a thick, uniform consistency that will hold the fish mixture together.
In a large mixing bowl, combine the chopped salmon, haddock, diced bell peppers, prepared bread paste, fresh dill, scallions, ginger, chili flakes, lemon zest, sliced red onion, and sliced celery.
Season the mixture generously with salt and freshly ground black pepper, then gently fold all ingredients together until just combined, being careful not to overmix.
Form the mixture into 6 patties, each approximately 1 inch thick and 4 inches in diameter, using wet hands to prevent sticking.
Place semolina or fine bread crumbs on a shallow plate and lightly coat each fish cake on all sides.
Heat olive oil in a large skillet over medium heat until shimmering.
Carefully place the coated fish cakes into the hot oil and fry for 4 minutes on the first side until golden brown, then gently flip.
Fry the second side for 4 minutes until the exterior is golden and crispy, and the internal temperature of the fish reaches 145°F.
Transfer the cooked fish cakes to a paper towel-lined plate to drain excess oil, then serve immediately with your choice of accompaniments.

Comments

Grocery List Plus Editorial Staff4.25

Fish cakes check most boxes for Charlotte: salmon and haddock are reliable at Harris Teeter and Kroger, and all vegetables and pantry basics (dill, scallion, ginger, semolina, olive oil) stock in any major chain. The 23-minute estimate is honest for shaping and pan-frying if you start with filleted fish, though hand-mincing the salmon and haddock fine enough adds 5–7 minutes off the clock. At roughly $2.50 per serving for protein and fresh ingredients, this is a solid weeknight meal. The only caveat is that fresh dill and ginger—while available everywhere—cost more in winter; spring and summer bring both cheaper and better quality. These reheat well in a 350-degree oven and freeze before cooking, making them ideal for meal prep.