Not going to lie to y’all. I have no idea what kind of fish I used to make this dish. I was trying to eat through some of our freezer foods and pulled this out. It’s tilapia, maybe? So we’ll just suggest you use any white fish of your choosing. This was another of those recipes that I threw together out of the refrigerator (and freezer) ingredients and ended up pretty happy with. The cakes are just a bit crisp on the outside and nice and moist on the inside. The flavors work well together I think. I ended up topping mine with a little bit of hummus; Selim added a dash of hot sauce. If I’d had some, I would spread some tzatziki on top of mine – that would’ve been perfect!
Fish Cakes with Feta & Olives
- 10oz white fish
- 4oz feta, crumbled
- 10 kalamata olives, chopped
- 1 cup cracker crumbs
- 1/2 small onion, diced
- 2 eggs, lightly beaten
- 6-8 turns fresh ground black pepper
- Preheat oven to 400 degrees.
- Bring a pot of water to a boil. Slide the fish into the pot, lower heat, and cover. Allow fish to poach for 10 minutes.
- Remove fish and pat dry.
- Break up the fish in a large bowl.
- Stir in all of the rest of the ingredients.
- Line a cookie sheet with aluminum foil and lightly coat with cooking spray.
- With your hands, scoop up a full handful of the fish mixture. Form into a ball between your hands. Place on the cookie sheet, and press down lightly with the heel of your hand to create the patty.
- Repeat step 7 for each patty.
- Bake for a total of 30 minutes. Flip halfway through, so each side cooks for 15 minutes.