Crunchy cakes are a tasty way to use up leftover fish. Form into little fish shapes with carrot and celery eyes and mouths to bring smiles to young faces at the table. Serve with Light Tartar Sauce and a basket of crisp carrot sticks and broccoli and cauliflower florets.
- Portion size 4 servings
- 1 baking potato
- 1 lb fish fillet
- 1 egg beaten
- 1/4 cup minced green onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon light mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash hot pepper sauce
- 1/2 cup finely chopped dry breadcrumbs
- 2 tablespoons vegetable oil
Peel and quarter potato; cook in boiling salted water for 17 to 20 minutes or until tender. Remove with slotted spoon; drain and press through potato ricer or mash. In same water, poach fillets over medium-low heat for 5 minutes or until fish flakes easily when tested with fork; drain and process in food processor until smooth.
In bowl, combine potato, fish, egg, onion, parsley, dill, mayonnaise, salt, pepper and hot pepper sauce; form into 8 oval patties, 1/2 inch (1 cm) thick. In shallow dish, press patties into crumbs to coat all over; press one end into fish-tail shape.
In large nonstick skillet, heat oil over medium-high heat; cook fish patties for 3 minutes. Using two spatulas, turn fish cakes carefully; cook for 2 to 3 minutes longer or until golden brown, adjusting heat if necessary to prevent burning.
Nutritional facts Per serving, about:
- Protein 26 g
- Calories 275.0
- Total fat 11 g
- Total carbohydrate 18 g