Grilled Fish Cake
Description
These grilled fish cakes are a delightful twist on traditional fish cakes, swapping heavy binders for creamy ricotta and spicy tuna in chili oil. The result is a tender, flavorful patty that holds together beautifully on the grill. Bright flavors from fresh parsley, salty capers, and zesty lemon juice cut through the richness, while a dusting of sweet paprika adds a subtle warmth and beautiful color. Perfect for a light lunch or an elegant appetizer, they pair wonderfully with crisp asparagus and warm Turkish pide. Simple to assemble and quick to cook, this recipe brings restaurant-quality taste to your backyard grill with minimal effort.Ingredients
Directions
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Drain the tuna well, reserving the chili oil from the can.
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Place the flaked tuna into a mixing bowl.
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Add the smooth ricotta, finely chopped flat-leaf parsley, and drained, finely chopped capers to the bowl.
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Stir in the lemon juice, crushed garlic clove, and half a teaspoon of sweet paprika.
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Mix all ingredients thoroughly until well combined and uniform.
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Preheat the grill or griddle pan to medium-high heat.
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Shape the mixture into patties or spoon directly onto the grill if using a mold.
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Grill the fish cakes for about 3-4 minutes per side until golden brown and heated through.
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Transfer the grilled fish cakes to a serving plate.
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Drizzle with the reserved chili oil and sprinkle with remaining paprika.
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Serve immediately with sliced Turkish pide and blanched asparagus spears.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 164.2kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.9g5%
- Cholesterol 25.9mg9%
- Sodium 25.4mg2%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 0.0g0%
- Sugars 15.0g
- Protein 16.1g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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