Mixed Seafood Cakes

    Mixed Seafood Cakes


    12 people made this

    If you want the perfect healthy and tasty dinner, try these mixed seafood cakes blended with fresh herbs and spices, lightly pan fried or grilled and served with lemon wedges and salad.

    Serves: 6 

    • 4 tablespoons olive oil, divided
    • 185g fresh scallops
    • 1/2 medium onion
    • 4 cloves garlic
    • 5 sun-dried tomatoes, chopped
    • 1 egg
    • 1 bunch fresh parsley
    • 6 basil leaves
    • 2 fresh chillies, seeded
    • 1 tablespoon Italian herbs
    • 1/2 cup (60g) bread crumbs
    • 280g tinned tuna, drained
    • 180g tinned baby prawns, drained
    • 4 tablespoons plain flour

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Heat 1 tablespoon olive oil in a frypan over medium-high heat. Stir in scallops; cook, turning until white on all sides. Drain and set scallops aside to cool.
    2. Place into a food processor the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. Then add parsley, basil leaves, chillis and Italian herbs. Pulse on medium setting until finely chopped.
    3. Place scallops, tuna and prawns into food processor and pulse on low. Gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).
    4. Form the mixture into palm-size patties about 2-3cm thick. Place on a plate, cover and refrigerate for 1 hour.
    5. Heat 2 tablespoons olive oil in a large frypan over medium heat. Coat patties lightly in flour; shake off excess flour and place patties in frypan. Cook until golden brown on both sides.

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