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Kitchen Notebook

December 12, 2016

Fish Cakes

45 Mins

Prep Time: 45 minutes

Serves 4

  • 12 oz Salmon or Cod, defrosted, skin removed
  • 1 cup Bread, cubed small (we used Pepita Loaf for extra texture)
  • 1 Egg, beaten well
  • 4 Tbsp. Mayonnaise
  • 1 clove Garlic, minced
  • 1 Lemon, zested and juiced (you could also use Meyer Lemon)
  • 1/2 Avocado, sliced thinly
  • 1 handful Arugula
  • 1/2 cup Milk
  • 1 cup Bread Crumbs, traditional or panko
  • 1/2 cup Cooking Oil
  • Salt and Pepper to taste

In a small mixing bowl, soak the bread cubes in the milk. Stir to combine and set aside. Mince the fish and place into a large mixing bowl. Add the egg, 1/4 cup bread crumbs and soaked bread cubes. Season with a pinch of salt and pepper and mix until thoroughly combined. Set aside for a few minutes. Meanwhile, whisk together the mayonnaise, garlic, lemon juice and zest along with a pinch of salt and pepper until combined. Refrigerate until ready to use.

In a large sauté pan, heat 1/4 cup oil over a medium flame until hot. Place the remaining breadcrumbs onto a plate and spread out evenly. Season with a pinch of salt. For each cake, form 1/4 cup of the fish mixture into a ball and flatten with the palm of your hand. Coat on both sides with the breadcrumbs, shaking off any excess. Cook in batches, leaving room for the cakes to fry, about 7 minutes on each side, or until the fish is completely opaque when cut in half. Remove any cooked cakes to a plate lined with paper towels. Replenish the oil, if necessary, heating until hot before adding fresh cakes.

Line a platter with the arugula and season with a pinch of salt and pepper. Top with the fish cakes, aioli and avocado slices. Season with salt and pepper to taste.

45 Mins argula avocado bread cod Fish lemon Lunch Recipe salmon

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45 Mins argula avocado bread cod Fish lemon Lunch Recipe salmon

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