Fish cakes

Fish cakes are a popular dish in various Latin American cuisines, consisting of small portions or medallions made from ground or shredded fish, mixed with various ingredients such as breadcrumbs, egg, onion, and seasonings. These cakes are shaped into round or flattened forms and then fried, baked, or grilled, resulting in a tasty and versatile preparation.

The origin of fish cakes varies by region, but they are especially common in coastal areas where access to fresh fish is abundant. This dish has roots in Creole culinary tradition and also in Indigenous and European influences, adapting to the local ingredients of each country.

In terms of their properties, fish cakes are an excellent source of lean protein, omega-3 fatty acids, B-complex vitamins, and minerals such as phosphorus and selenium, depending on the type of fish used. Furthermore, being a preparation that can include vegetables and spices, they provide fiber and antioxidants.

In the Hispanic American culinary context, fish cakes may also be known by different names, such as fish fritters, fish croquettes, or fish patties, although each term may have regional variations in preparation.

Fish cakes are ideal for appetizers, main dishes, or to include in sandwiches and snacks, standing out for their soft texture and delicate flavor, which pairs perfectly with citrus sauces, creams, or fresh salads.