I’m so happy to be in the kitchen today with Tessemae’s and my brand-new White Fish Cakes recipe! This delicious recipe is perfect for weeknight eating. It’s a light and summery dish, and the Tessemae’s Creamy Green Goddess takes it over the top.

Whenever I can’t make my own Magic Elixirs, I go straight to Tessemae’s. I love that they have more than 30 Whole30 compliant products to choose from, so there’s always a choice that makes your meals more exciting!

You can keep it easy by serving the fish cakes on a simple bed of greens with the dressing, but if you want to take it up a notch, then join me in the fun with jicama strips, seared scallions, cucumbers, avocado, and potato crisps. Get creative with this recipe and dress up your plate however you’d like!

It is a delicious, simple meal to enjoy all summer long. And of course, all food tastes better on a nocrumbsleft Oatmeal Platter with a nocrumbsleft Pitcher! If you make it, be sure to rate and review the recipe below to let me know what you think.

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White Fish Cakes

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: About 7 Fish Cakes
  • Category: Dinner
  • Diet: Gluten Free
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Ingredients

For the Potato Crisps:

4 Yukon Gold potatoes, sliced into ¼-inch rounds

2 tablespoons extra virgin olive oil

1 – 2 teaspoons kosher salt

½ – 1 teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

 

For the Fish Cakes: 7 patties, 4oz. each

1 pound white fish (we used Cod)

¾ cup finely chopped onion

½ cup finely chopped red pepper

¾ cup finely chopped celery

½ bunch chives, finely chopped

1 ½ – 2 teaspoons kosher salt

¾ teaspoon freshly ground black pepper

1 egg, slightly beaten

2 cups ground almond meal

 

Everything else:

1 lemon, cut into ¼ inch slices

1 bunch scallions

½ jicama, cut into ¼ inch thick sticks

2 small cucumbers, cut into ¼ inch thick rounds

Romaine lettuce

Marinated Red Onions Magic Elixirs™ oil

Salt, to taste

Cayenne, to taste

Instructions

Make the Potato Crisps:

Preheat the oven to 425 F.  Place the potatoes in a bowl with olive oil, salt, pepper, and cayenne and toss to coat each potato slice evenly. Place the potato slices evenly on a parchment paper-lined baking sheet. Place in the oven and cook for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potatoes are soft, about 45 minutes. Remove and set aside.

 

Make the Fish Cakes:

Place the fish in a food processor. Keeping some texture to the fish, pulse for about 2 seconds. Transfer to a bowl and add the onion, red pepper, celery, chives, salt, and pepper. If you are going to cook right away, add the egg to the mixture and mix well. If not cooking immediately, store mixture in the refrigerator, then add the egg when ready to cook.

 

Form the fish mixture into 4 oz. patties, for about 7 patties total. Sprinkle each side evenly with almond meal. In a large sauté pan on medium heat, sauté the fish cakes about 4 minutes on each side, or until golden brown. If they get too browned, turn the heat down and cover until fully cooked. 

 

Build your Platter:

Start with the romaine. Then sprinkle with salt and drizzle with Marinated Red Onion Oil. Then place the potatoes, scallions, avocado, cucumbers, jicama and serve with Tessemae’s Creamy Green Goddess dressing.