Rice Fish Cakes

with Lemon

Fresh lemons bring zest to these fish cakes while a base of long grain rice makes them extremely satisfying.


  • 2 cups chicken stock or water
  • 1 cup long grain white rice
  • ¾ teaspoon salt, divided
  • 3 Sea Best Arrowtooth Flounder Fillets, thawed and diced
  • Zest of 3 lemons
  • 2 tablespoons parsley
  • ¾ cup parmigiano-reggiano cheese, finely grated
  • ½ teaspoon cracked pepper
  • Oil for sautéing (or bacon fat if you have some on hand)


  • 1 package arugula (as a bed for fish cakes)
  • Vinaigrette (to toss with arugula)
  • Fried eggs (to top fish cakes)


  1. Cook rice according to package directions with chicken stock and ½ teaspoon salt.
  2. When rice has finished cooking and is still hot, pour into large bowl and add lemon zest, parsley, fish, remaining ¼ teaspoon of salt, pepper and cheese. 
  3. Stir rice well with a rubber spatula.
  4. When mixture starts to become sticky, divide mixture evenly and press firmly into a 3-inch biscuit cutter mold.
  5. Once cakes are molded, heat ¼ inch of oil or bacon fat in a cast iron pan; cook on medium to medium-high heat for 2-3 minutes on each side (or until golden). 
  6. Serve over a bed of arugula tossed in a light vinaigrette; if desired, top with a fried egg and grated parmigiano-reggiano cheese.

Servings: 3 to 6

Chef’s Note: Rice cakes can be stored in the freezer for several weeks before cooking. 

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Fun Fish Facts

Seafood contains B complex vitamins, particularly, niacin, B12 and B6.