Recipe by HKCHEF
"Mixed seafood patties blended with fresh herbs and spices, lightly pan-fried or grilled and served with lemon wedges and salad. Perfect, healthy and tasty dinner--enjoy with a nice Pinot Grigio! Substitute salmon, crab, or sole to create a variety of delicious alternatives."
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olive oil, divided
fresh bay scallops
sun-dried tomatoes, chopped
fresh hot chile peppers, seeded
1 (9 ounce) can
1 (6.5 ounce) can
This recipe was great! I too was forced to make substitutions due to budgets. I used a can of spicy thai tuna to replace the scallops and shrimp. I also added scallions and cilantro. I can't eat flour so i used oats instead of bread crumbs. They were absolutely superb! I look forward to using the original ingredients on my next attempt!
I made a Poor-man's version of this - using an extra can of tuna instead of the shrimp and scallops...and a splash of spaghetti sauce instead of the tomatoes, and almost all dried seasoning...like I said: Poor-man's version.
This probably didn't give your recipe much justice, but it was still really good, I'm glad to find a new way to eat tuna!
If I can make this dish and get rave reviews anyone can since I rarely cook. I literally threw it together knowing I wouldn't have a second to spare to make it on time to a traditional Italian 7-fish-dinner Christmas Eve celebration with friends. I snuck 2 cakes before leaving my house -mmmm yummy. They were a smash success. I used the exact recipe above, except also added fresh dill. Easy and very, very tasty.
I had some scallops that needed to be used and was looking for something different. These were to die for! I used thawed shrimp instead of canned, cut back on the chile peppers ever so slightly and used Panko instead of regular bread crumbs. After sauteing the scallops and shrimp, I deglazed the pan with a little white wine and reserved that liquid. After cooking the cakes, I deglazed that pan with the reserved liquid, stirred in some cooked brown rice and served the cakes over the rice. Very tasty combination.
We Loved this - I think they're better than crab cakes. Because of dietary restrictions, I substitued 1/2 cup eggbeaters for the one egg. I finely chopped the scallops before sauteeing, and substituted 8 large shrimp finely chopped & sauteed for canned shrimp. I added 1 tsp Dill and substituted 1/8 tsp Chili Power for fresh hot chile peppers. Instead of flour, I dipped the cakes in eggbeaters and dredged lightly in oats. Next time I'll add some chopped celery. Yum.
I use this recipe for my stuffed sole.
really great recipe, we used fresh catch from fishing trip and it was great. Texture and spices were excellent and after lots of prep, the final product was easy to make just right.
I have made these several times, skipping the scallops as they are hard to find here in Finland. They are excellent. I have made them with pollock and cod instead of tuna and they are great. I just season and grill the fish and flake it as I would the tuna. My only advice if you have kids is to lower the garlic, 4 cloves is quite a bit for most kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Fish Cakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 105
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