clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


This recipe is just a template. You can vary the spices to make it your own. Give it an Italian twist with fresh basil, oregano and finely chopped sun-dried tomatoes. Indian, with coriander and turmeric, Middle Eastern with some Aleppo pepper and sumac and serve with a yogurt preserved lemon sauce. For Asian, use Wasabi and sesame seeds; or make them Southern style with Old Bay Seasoning. However you season them, they’re a lovely and simple weeknight dinner that is so delicious you’ll want it on the weekend.


  •   1 lb white fish
  •   3/4 cup onion, finely chopped
  •   1/2 red pepper, finely chopped
  •   3/4 cup celery, finely chopped
  •   1/2 bunch of chives, finely chopped
  •   1 egg, slightly beaten
  •   Kosher salt
  •   Freshly ground black pepper
  •   2 cups ground almond meal


  1. Pulse the white fish in a Cusinart for about 2 seconds. The idea here is not to puree the fish but to maintain some real texture.
  2. Mix in the onion, red pepper, celery, chives, salt and pepper. If you are going to prepare these right away, add a beaten egg to the mixture at this point, being sure to mix in well. If making in advance, store mixture in the refrigerator now and add the egg when you are ready to form the fish cakes.
  3. When ready to cook, form the mixture into patties, sprinkle with almond meal, and sauté on medium heat, about 4 minutes a side. If they get too browned, turn the heat down and cover until fully cooked.


Make sure everything is finely chopped.