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!
Ingredients
- 1/3 cup(s) bell peppers (medium chopped)
- 1/3 cup(s) celery (medium chopped)
- 1/3 cup(s) cup onions (medium chopped)
- 6 teaspoon(s) whole grain Dijon mustard
- 1/4 cup(s) chopped parsley
- 1/3 cup(s) chopped onion tops
- 1/2 teaspoon(s) cumin
- 1 tablespoon(s) paprika
- 1/4 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) white pepper
- 1/2 teaspoon(s) oregano
- 2 tablespoon(s) fresh finely chopped basil
- 10 soda crackers, finely crumbled
- 2 tablespoon(s) cornmeal
- 2/3 cup(s) Egg Beaters egg substitute
- 1 garlic clove, finely chopped
- 1 teaspoon(s) kosher salt
- 1 tablespoon(s) extra virgin olive oil
- 1/3 teaspoon(s) Worcestershire sauce
- 1/8 teaspoon(s) Tabasco sauce
- 2 cooked fish Cooking spray
Instructions
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Saute veggies in olive oil until onions are opaque.
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Add dry seasonings to saute mix while it is still cooking.
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Scrape down.
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Continue about 3 minutes.
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Remove from heat and let veggies cool.
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Combine cornmeal and crackers.
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Add mustard and stir until mixed well.
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Add veggies.
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Crumble fish into the mixture (leave the fish in large flakes and do not crush).
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Stir until all of the fish is coated.
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Add eggbeaters and stir until mixture comes together.
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Drop 2 heaping tbsp onto a medium hot griddle or pan after spraying with Pam.
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Turn when set and browned (about 3 minutes).
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I spray the Pam onto the cakes before turning.
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Press down gently.
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When the second side is browned, remove to serving plate.
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Serve with my home made cocktail sauce.
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Hungry for more quick and easy meals? Click here to check out these fabulous fixes.
Nutrition
Calories: 691.92kcalCarbohydrates: 98.23gProtein: 27.42gFat: 20.21gSaturated Fat: 3.1gSodium: 4016.62mgFiber: 11.68gSugar: 10.13g
Tried this recipe?Let us know how it was!