Grilled Fish Cakes

Grilled Fish Cakes
Jodi Pudge/Getty Images
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 8 fish cakes (8 servings)

Yes, you can grill fish cakes. This recipe will hold together on the grill, but you should still be careful. Make sure your cooking surface is well oiled and that you use a good spatula. While this recipe calls for white fish fillets, you can substitute with salmon. Serve as an appetizer or in sandwiches.


  • 1 pound white fish fillets
  • 1/3 cup panko bread crumbs
  • 1/4 cup onion (chopped)
  • 1/2 teaspoon turmeric
  • 1 teaspoon mint (fresh, chopped)
  • 1 tablespoon cilantro
  • 1 teaspoon mild chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.
  2. Make sure there are no bones in the fish fillet. Cut fish into small pieces. Place into food processor along with onion. Pulse about 10 times. Place contents into a mixing bowl. Add turmeric, mint, coriander and chili powder. Form into 4 large or 8 smaller fish cakes. Place onto a parchment lined baking sheet. Place into refrigerator for 1-4 hours. This will help the fish cakes to hold together.
  3. Preheat grill for high heat. Season fish cakes with salt and black pepper and place onto a well-oiled grill grate. If making smaller fish cakes, use a cast iron griddle, but the larger patties should be fine on the grates. Using a large heat resistant spatula, carefully turn fish cakes and cook for another 3-4 minutes or until internal temperature reaches 150-155 degrees F. Once cooked through, remove from heat and serve.