Grilled Fish Cake

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.

Cooking Method: Grilling

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 164.2

Dietary: Gluten-free

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

2 Tablespoons custard powder instead.
g can tuna in chilli oil + 250g smooth ricotta + &# 226;ÂÂ cup finely chopped flat-leaf

Directions

1
Drain the tuna well, reserving the chili oil from the can.
2
Place the flaked tuna into a mixing bowl.
3
Add the smooth ricotta, finely chopped flat-leaf parsley, and drained, finely chopped capers to the bowl.
4
Stir in the lemon juice, crushed garlic clove, and half a teaspoon of sweet paprika.
5
Mix all ingredients thoroughly until well combined and uniform.
6
Preheat the grill or griddle pan to medium-high heat.
7
Shape the mixture into patties or spoon directly onto the grill if using a mold.
8
Grill the fish cakes for about 3-4 minutes per side until golden brown and heated through.
9
Transfer the grilled fish cakes to a serving plate.
10
Drizzle with the reserved chili oil and sprinkle with remaining paprika.
11
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.

Keywords: grilled, fish cake, tuna, ricotta, parsley, capers, chili oil, lemon, garlic, appetizer, summer grill, pate, healthy, quick dinner, protein, smoky, herbaceous, party food

Read it online: https://www.chefs-mate.com/recipe/grilled-fish-cake-3/