Israeli-Style Fish Cakes

Name: Israeli-Style Fish Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: Global
Ingredients: 118 milliliters breadcrumbs; 0 teaspoons cayenne, or more to taste (very spicy); 59 milliliters chopped cilantro; 1 teaspoons cumin; 1 egg; 79 milliliters grapeseed or olive oil for frying; 118 milliliters minced onion (about 1 medium onion); 59 milliliters pinenuts; 1 teaspoons salt, or more to taste (I usually use about 3/4 tsp); 118 milliliters tahini sauce for dipping (optional - click here for recipe); 454 grams boneless skinless fish fillets (white or mild fish like whitefish, trout or tilapia)

Israeli-Style Fish Cakes is a dairy free and pescatarian recipe with 20 servings. One portion of this dish contains around 7g of protein, 5g of fat, and a total of 88 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of egg, olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 30 minutes.

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Israeli-Style Fish Cakes

Ingredients you will need

Fish

Ingredients1/4 cup pinenuts1 lb. boneless skinless fish fillets (white or mild fish like whitefish, trout or tilapia)1/2 cup minced onion (about 1 medium onion)1/2 cup breadcrumbs1/4 cup chopped cilantro1 egg1/2 tsp salt, or more to taste (I usually use about 3/4 tsp)1/2 tsp cumin1/4 tsp cayenne, or more to taste (very spicy)1/3 cup grapeseed or olive oil for frying1/2 cup tahini sauce for dipping (optional - click here for recipe)

Ingredients you will need

Fish

Olive Oil

Ground Cayenne Pepper

Tilapia

Tahini

Onion

Sauce

Salt

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Servings: 20-24 patties

Kosher Key: Pareve

Ingredients

Servings:

118milliliters

breadcrumbs 0teaspoons

cayenne, or more to taste (very spicy)59milliliters

chopped cilantro 1teaspoons

cumin 1

egg 79milliliters

grapeseed or olive oil for frying 118milliliters

minced onion (about 1 medium onion)59milliliters

pinenuts 1teaspoons

salt, or more to taste (I usually use about 3/4 tsp)118milliliters

tahini sauce for dipping (optional - click here for recipe)454grams

boneless skinless fish fillets (white or mild fish like whitefish, trout or tilapia)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.