Mediterranean Fish Cakes Recipe

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Stir in scallops; cook turning until white on all sides. Drain and set scallops aside to cool.

Place into a food processor the onion garlic sun-dried tomatoes egg and 1 tablespoon olive oil. Then add parsley basil leaves chiles and Italian seasoning. Pulse on medium setting until finely chopped. Place scallops tuna and shrimp into food processor and pulse on low. Gradually pour in breadcrumbs continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).

Form the mixture into palm-size patties about 1 inch thick. Place on a plate cover and refrigerate for 1 hour.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour and place patties in skillet. Cook until golden brown on both sides.