Fish Cakes

Fish Cakes

Fish Cakes
Looking for a meal that takes the cakes? This recipe is a great way to use leftover fish. Although it's chock full of ingredients, it's easier to prepare than it looks. Give it a fry!
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Makes:
6 cakes

Ingredients
1/3 cup bell peppers (medium chopped) 1/3 cup celery (medium chopped) 1/3 cup onions (medium chopped) 2 tbsp. whole grain Dijon mustard 4 tbsp. chopped parsley 1/3 cup of chopped onion tops 1/2 tsp. cumin 1 tbsp. paprika 1/4 tsp. cayenne pepper 1/2 tsp. white pepper 1/2 tsp. oregano 2 tbsp. fresh finely chopped basil 10 soda crackers, finely crumbled 2 tbsp. cornmeal 2/3 cup Egg Beaters egg substitute 1 garlic clove, finely chopped 1 tsp. kosher salt 1 tbsp. extra virgin olive oil 1/3 tsp. Worcestershire sauce 1/8 tsp. Tabasco sauce 2 cups of cooked fish Cooking spray

Methods/steps

Saute veggies in olive oil until onions are opaque. Add dry seasonings to saute mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool. Combine cornmeal and crackers. Add mustard and stir until mixed well. Add veggies. Crumble fish into the mixture (leave the fish in large flakes and do not crush). Stir until all of the fish is coated. Add eggbeaters and stir until mixture comes together. Drop 2 heaping tbsp. onto a medium hot griddle or pan after spraying with Pam. Turn when set and browned (about 3 minutes). I spray the Pam onto the cakes before turning. Press down gently. When the second side is browned, remove to serving plate. Serve with my home made cocktail sauce.

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