Israeli-Style Fish Cakes
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24 servings
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Calories
97 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Israeli-Style Fish Cakes
Description
These fish cakes start by toasting pine nuts until golden, which adds a fragrant, nutty flavor and crunch. White fish fillets are coarsely chopped by hand or food processor to retain texture without becoming mush. The fish is combined with minced onion, breadcrumbs for binding, fresh cilantro, egg, salt, cumin, and cayenne pepper to create a balanced and flavorful batter.
Formed into small patties, the cakes are fried in grapeseed or olive oil over medium heat until each side is a crisp golden brown, locking in moisture and seasoning inside. The slight heat from cayenne pepper contrasts with the nutty pine nuts and fresh herbs for a layered flavor profile. The optional tahini sauce complements the cakes with its creamy texture and mild tang.
These cakes are suitable as appetizers, snacks, or part of a light entrée. Their balance of crispy texture and bright seasoning makes them versatile and satisfying. Serve hot for best texture.
Ingredients
- 1/4 cup pine nuts
- 1 pound white fish boneless skinless fillets; e.g. whitefish, trout, or tilapia
- 1/2 cup onion minced, about 1 medium
- 1/2 cup breadcrumbs
- 1/4 cup cilantro chopped
- 1 large egg
- 1/2 teaspoon salt I usually use about 3/4 tsp, or more to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper very spicy, or more to taste
- 1/3 cup grapeseed oil or olive oil for frying
- 1/2 cup tahini sauce click here for recipe, for dipping, optional
Instructions
- Pour the pine nuts into a small skillet and toast them over medium heat for 6-8 minutes till golden and fragrant, stirring constantly. They will go from brown to burned very quickly, so keep a close eye on them. When they are golden, pour them immediately into a large mixing bowl and reserve.
- Cut the fish fillet into large chunks and place it into a food processor. Pulse just a few times until the fish chunks are coarsely chopped. Do not overprocess or you'll end up with fish mush-- just a few pulses should do the trick. Alternatively, you can chop the fish into small pieces with a sharp knife.
- Place the chopped fish into the mixing bowl with the pine nuts. Add the onion, breadcrumbs, chopped cilantro, egg, salt, cumin, and cayenne. Stir till all ingredients are well blended.
- Heat your oil over medium till hot enough for frying. Form 2 tablespoons of fish batter into a small disk and place it into the hot oil. Let it fry till golden on both sides-- if your oil is at the proper temperature, it will take 2-3 minutes per side to become dark golden brown. Start by cooking one fish cake, then taste it after it has cooled slightly. Adjust seasonings in the batter if desired, adding more salt or cayenne if needed (cayenne is very spicy, add with care). Once the batter is seasoned to your liking, continue frying in batches of 4-5 patties at a time.
- Place cooked patties onto a paper towel to drain.
- Serve hot. I like to serve these with tahini sauce for dipping (recipe can be found on my website). It would also pair well with aioli, tartar sauce, cocktail sauce, or ketchup for the kids. Try it with sriracha if you're in the mood for something spicy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Cholesterol | 17mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 100mg | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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