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Fish Cakes
Recipes
Fish Cakes

Ingredients

  • 12 oz fish fillets (snapper, mahi, halibut, or cod), thawed
  • ¼ cup fresh green onions, finely chopped
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons cornmeal
  • ¾ cup panko breadcrumbs
  • 1 egg (or ¼ cup egg substitute)
  • ¼ cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 3 tablespoons canola oil

Prep

  • Pat fish dry with paper towel; cut into ½-inch-pieces.
  • Chop green onions and parsley.
  • Place cornmeal on plate.

Steps

  1. Combine all ingredients (except cornmeal and oil) until blended. Shape mixture into eight ½-inch-thick patties. Coat both sides of fish cakes lightly with cornmeal; press with fingertips to evenly coat (wash hands).
  2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil then add fish cakes; cook 2-3 minutes on each side or until golden and 145°F. Drain on paper towels. Top with Green Goddess Tartar Sauce and serve.

Amount per ¼ recipe serving: Calories 300, Total Fat 18g, Chol 90mg, Sodium 440mg, Total Carb 13g, Fiber 2g, Calc 4%, Vitamin A 6%, Vitamin C 6%, Iron 4%