The nice part is you can choose how many types of fish you want to put in here. I have tried it both with two fish and another time with three different types of fish. As long as you pay attention to having the same amount of total weight for the fish, it will still serve four people. Fish is good served with potatoes, so check out the potatoes I ate with these fish cakes. They are a simple broiled potato with seasonings.
Fish Cakes with Salsa
1/2 cup bread crumbs
1 1/2 pounds fish (any combo: salmon, haddock, tuna etc.)
parsley (one bunch or as much as you feel like using), stalks removed
2 cloves of garlic, peeled and smashed
salt and pepper
1 red chile (I usually use Anaheim), seeded and stalk removed
1 green chile (I use either a jalapeno or serrano depending on what I have), seeded and stalk removed2 scallions, trimmed
red wine vinegar
1/2 English cucumber, cut into small pieces
1 yellow pepper (or red - whatever your prefer), finely chopped
bunch of basil
In a bowl or on a piece of foil, pour the bread crumbs. Put the fish in the food processor. Then add the zest of the lemon, parsley, and a pinch of salt and pepper. Pulse until coarsely mixed. Pour the fish onto a platter and add about 1-2 tablespoons of bread crumbs. Mix with your hands and then divide into four equal patties. Put the patties on the remaining bread crumbs and cover with some of the bread crumbs. Put a frying pan over medium heat and add a few tablespoons of olive oil (enough to fry the patties). Add the two cloves of garlic to the pan. When the oil is hot (and garlic frying) add the fish cakes to the pan. Cook for about 7-8 minutes while you make the salsa. Once golden flip and cook for about the same time on the other side.
Rinse out the food processor bowl. Add the chiles, scallions, tomatoes and a little salt and pepper. Add about a tablespoon of the red wine vinegar and pulse until finely chopped. Adjust flavors as needed. Pour out onto a serving platter. Mix the cucumber, yellow pepper and the juice of the lime with the salsa on the platter. Roughly cut basil and add to the salsa. Mix.
Once fish cakes are finished cooking, place on top of the salsa for serving. Sprinkle extra baby basil leaves (if you desire for garnish).