Spicy Fish Cakes

Make these as an appetizer, or serve atop lightly dressed greens for a simple dinner. Garnish with thinly sliced green onions.


6 servings (serving size: 1 patty)

Recipe from

Cooking Light

Nutritional Information

Calories 134
Caloriesfromfat 23 %
Fat 3.4 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 1.4 g
Protein 19.4 g
Carbohydrate 6.1 g
Fiber 0.4 g
Cholesterol 31 mg
Iron 0.9 mg
Sodium 211 mg
Calcium 49 mg


1/3 cup chopped green onions
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
2 tablespoons chile paste with garlic
1 teaspoon grated peeled fresh ginger
2 garlic cloves, chopped
1 large egg white
3/4 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 pound sea scallops
2 teaspoons vegetable oil


Preheat oven to 350°.

Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.