Four seafood cakes
6 oz swai or other delicate white filets
6 oz shrimp (size doesn't matter, dear)
4 corn tortillas, reduced to crumbs in a food processor
1 tsp chili garlic sauce
1 tsp fresh thyme leaves
salt and pepper to taste
Cut the fish and shrimp into 1/2 inch pieces. Place them in the food processor and add 1/4 cup tortilla crumbs, chili garlic sauce, thyme, and salt and pepper. Process until well combined but not totally turned into a paste. Do it with pulses. Form into 4 "burgers."
Coat the outsides with more of the crumbs. Heat oil and butter in a skillet and saute over medium for absolutely no more than 3 minutes per side. 2 minutes on the second side is very likely enough.
8 comments:
Sounds delicious. Love the idea of grinding up corn tortillas. I have some flour tortillas in the pantry, wonder if those would work too?
I just made my favorite recipe for crab cakes for dinner last night! These sound delicious and I love the tortilla crumbs in these!
I've never made anything other than crab cakes but these do sound delicious! I'm so intrigued by the ground tortillas and would love to try it.
I like the crunchy component. It makes sense, we do a Wolfgang Puck crab cake that has almonds on the outside, which seemed weird to me at first.
Sounds delicious. I will definitely try using ground up tortillas in place of the regular bread crumbs next time.
crispy moist cakes are one of my favorites of all times! Yours look amazing and can you make me some? LOL!
Hi Stephen! I think these seafood cakes have a lovely twist with the ground tortilla crumbs :)
Can't wait to try them.
All the best,
Miriam.
Just checking in to see if I had missed posts via a feed, noticed you hadn't posted in quite a while. I hope you're just busy with fun stuff! Have a great weekend.
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