White Fish Cakes With Lemon-Chili Mayo White Fish Cakes With Lemon-Chili Mayo

White Fish Cakes With Lemon-Chili Mayo image Image by: White Fish Cakes With Lemon-Chili Mayo image Author: Canadian Living

Using a food processor ensures that these cakes come together in minutes – perfect for even your busiest weeknight. If you bake some crisp oven fries as a side dish, you may want to double the dip.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2013


  • 1 rib celery coarsely chopped
  • 2 green onions coarsely chopped
  • 1/4 cup fresh parsley leaves
  • 450 g white-fleshed fish fillets (such as halibut) coarsely chopped
  • 3/4 cups fresh bread crumbs (about 1 slice bread)
  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon pepper
  • 1 tablespoon vegetable oil
Lemon-Chili Mayo:
  • 1/3 cup light mayonnaise
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon chili powder


In food processor, pulse together celery, green onions and parsley until finely chopped. Scrape into bowl. Add fish to food processor; pulse until fine but not pur?ed. Add to bowl; mix in bread crumbs, egg, mustard and pepper.

Divide into 8 portions; form into 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium heat; cook fish cakes, turning once, until golden and firm to the touch, 8 to 10 minutes.

Lemon-Chili Mayo: Meanwhile, whisk together mayonnaise, lemon juice and chili powder. Serve with fish cakes.

Change it up - Cornmeal white Fish Cakes With Lemon-Chili Mayo: Coat fish cakes in 1/3 cup mediumor fine-ground cornmeal. Cook as directed.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 300 mg
  • Sugars 2 g
  • Protein 26 g
  • Calories 268.0
  • Total fat 14 g
  • Cholesterol 89 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g


  • Iron 14.0
  • Folate 17.0
  • Calcium 8.0
  • Vitamin A 13.0
  • Vitamin C 10.0
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White Fish Cakes With Lemon-Chili Mayo