Mediterranean Fish Cakes

Mediterranean Fish Cakes

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"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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1 h 35 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Stir in scallops; cook, turning until white on all sides. Drain, and set scallops aside to cool.
  2. Place into a food processor the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. Then add parsley, basil leaves, chiles, and Italian seasoning. Pulse on medium setting until finely chopped. Place scallops, tuna, and shrimp into food processor, and pulse on low. Gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).
  3. Form the mixture into palm-size patties, about 1 inch thick. Place on a plate, cover, and refrigerate for 1 hour.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour, and place patties in skillet. Cook until golden brown on both sides.


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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 ...

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

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...

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 slightl...

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 sub...

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 j...

Love it! Prepared exactly as is and my husband said it was very good. This is one way to get him to eat his fish. Thanks for posting because I will be making this part of my regulars. :)

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