This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread crumbs. Lea & Perrins Worcestershire sauce is gluten-free. Check for modified food starch in mayonnaise. Best Foods and Hellman's mayonnaises are gluten-free.
"Many men go fishing all of their lives without knowing it is not fish they are after."
-Henry David Thoreau, Poet
These fish cakes are super simple and you can use almost any white fish. I have labeled them a Pantry Meal because everything in the recipe are items that are staples in the kitchen. You can use frozen fish filets to make this, or it's perfect for using up those little bits that are left over after trimming fish. (I put those leftover bits in the freezer for later.) The frozen fish only takes about a half hour to thaw and makes great fish cakes.
Servings: 4 | Serving size: 2 fish cakes
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe can be divisible by 2.
The uncooked fish cakes do not keep well past 24 hours. Cooked fish cakes will make good sandwiches the next day.
Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or Plain Mashed Potatoes or Plain Mashed Potatoes - Low Sodium Version or Roasted Garlic Mashed Potatoes - Low Sodium Version or Thick Cut Yam Fries or Thick Cut Yam Fries - Low Sodium Version
Serve with Spiced Snap Peas or Sauteed Spinach or Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Healthy Caesar Salad or Yellow Squash and Onions or Minted Carrots or Minted Carrots - Low Sodium Version
|2||slices whole wheat or gluten-free bread|
|1 lb||white fish (like cod, tilapia or halibut)|
|2 tsp||Worcestershire sauce|
|2 tsp||Dijon mustard|
|1||rib celery (diced)|
|1/2 tsp||grated lemon peel|
|2 Tbsp||reduced-fat mayonnaise|
|1/2 tsp||dried thyme|
|fresh ground black pepper (to taste)|
|2 Tbsp||extra virgin olive oil|
Toast bread until lightly browned. Let cool and process in mini chopper or blender.
Coarsely chop the fish. This can be done in the food processor, but with care or the fish will quickly turn into paste.
Fold the fish together with the breadcrumbs. Add Worcestershire sauce, mustard, egg, celery, lemon peel, mayonnaise, thyme, salt and pepper.
Fold together gently until well blended.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 325° F.
Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes.
Serving size: 2 fish cakes
|Calories 239||Calories from Fat 105|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 2g||7%|
|Vitamin A 3%||Vitamin C 4%|
|Calcium 6%||Iron 9%|
|Vitamin K 23 mcg||Potassium 590 mg|
|Magnesium 55 mg|