Perfect Fish Cakes and Jalapeno Remoulade
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
14
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Calories
273 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Perfect Fish Cakes and Jalapeno Remoulade
Description
This recipe for Perfect Fish Cakes incorporates tuna mixed with cooked mashed potatoes, sautéed onions, Parmesan cheese, and bright flavors of lemon zest and juice, parsley, and green onions. The mixture is seasoned, taste-adjusted before binding with an egg, ensuring balanced flavor and texture. Formed into patties using a standard scoop, each cake is coated in coconut flour, dipped into beaten eggs, and finally breaded in gluten-free Italian breadcrumbs. Chilled before cooking, the fish cakes are then pan-fried until golden and crisp on each side, creating a contrast between crunchy exterior and tender interior.
The jalapeno remoulade sauce features mayonnaise mixed with finely chopped canned jalapeños, green onions, parsley, and lemon juice and zest, seasoned to taste. This creamy, mildly spicy condiment enhances the fish cakes by adding bright acidity and heat that cuts through the richness.
Together, the fish cakes and remoulade make a balanced dish suitable for appetizers or main courses. The use of multiple fresh herbs and citrus distinguishes the flavor profile, while the breading method and frying technique ensure proper texture.
Ingredients
Fish Cakes
- 24 oz tuna (you can use any fix or a mix of different fishes)
- 2 potato 300 g), cooked, peeled and mashed
- 1 onion finely chopped & sauteed, medium
- ⅓ cup Parmesan Cheese shredded
- lemon zest from 1 lemon
- lemon juice from 1 lemon
- 2 Tablespoon parsley finely chopped
- 2 Tablespoon green onions finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 egg
For Breading
- ⅓ cup coconut flour
- 2 egg
- ⅓ cup Italian breadcrumbs gluten-free
For Jalapeno Remoulade
- 1 cup mayonnaise
- 2 whole jalapeños finely chopped, LA MORENA®, 28 oz can
- 2 Tablespoon green onion finely chopped
- 1 Tablespoon parsley finely chopped
- lemon juice from 1 lemon
- lemon zest from 1 lemon
- salt
- black pepper
Instructions
Fish Cakes and Breading
- Drain tuna fish and using a paper towel squeeze the fish to remove any liquid.
- Mix tuna fish, mashed potatoes, cooked onion, parmesan cheese, lemon zest, lemon juice, parsley, green onions, salt and freshly ground pepper. Before adding the egg, taste the fish mixture and season with more salt and pepper, if necessary. Add egg and mix well.
- Using a 1/3 cup measuring cup, scoop some fish mixture. Roll each fish patty into a ball and flatten between the palms of your hands, forming a fish cake. Dredge each fish cake in coconut flour first, then dip in beaten eggs, and dredge in gluten-free Italian bread crumbs. Place on a foil lined baking sheet and chill in the fridge for at least an hour.
- Heat oil in a large non-stick skillet over medium heat. Add 4-5 fish cakes at a time and cook for about 3-4 minutes on each side. Continue cooking the remaining fish cakes in batches. Transfer cooked fish cakes to a paper towel-lined plate.
Jalapeno Remoulade
- Add all ingredients to a food processor and mix until everything is well mixed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 542mg | 23% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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