Mediterranean Fish Cakes
2017-05-03 20:49:18
Serves 4
A wonderfully light and flavorful dish made from scallops, tuna, and shrimp with a little Italian seasoning and Chile peppers for a kick. Just 30 minutes to prepare.
Cook Time
20 min
Total Time
35 min
Ingredients
- 4 tablespoons olive oils, divided
- 6 ounces fresh bay scallops
- 1/2 medium onion
- 4 cloves garlic
- 5 sun-dried tomatoes, chopped
- 1 egg
- 1 bunch fresh parsley
- 2 fresh hot chile peppers, seeded
- 1 tablespoon Italian seasoning
- 1/2 cup keto bread crumbs
- 1 (9-ounce) can tuna, drained
- 6 ounces fresh shrimp, drained
- 4 tablespoons almond flour
- 6 basil leaves
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Instructions
- 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.
- 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 funs and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).
- Form the mixture into palm-size patties, about 1 inch thick. Place on a plate, cover, and refrigerate for 1 hour.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Dust pathos lightly in flour, shake off excess flour, and place patties in skillet. Cook until golden brown on both sides.
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Adapted from The Ketosis Cookbook
Adapted from The Ketosis Cookbook
The Keto Diet Recipe Cafe http://ketodietcafe.com/
