Try this Fish Cakes recipe, or contribute your own.
Suggest a better description*Cod or catfish would work well. Grind the fish fillets in a meat grinder or food processor or chop with knife until fish is texture of hamburger. Mix fish, egg, bell pepper, scallions, mayonnaise, mustard, salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; Start with 2 tbs. and use more as needed. Refrigerate the mixture until ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it is ready to use when you finish mixing.) Season the flour with salt, pepper and curry or garlic powder. Preheat a 12-inch skillet, preferably nonstick, over med. high heat. Add the oil and butter and heat until the butter foam subsides. Shape the fish mixture into four cakes, dredge each in the flour and cook, adjusting the heat as needed and turning once (very gently), until golden brown on both sides. Total cooking time will be about 10 minutes. Serve with lemon wedges or tartar sauce. Makes 2 to 4 servings. Palm Beach Post Food Section 3/12/98 billspa@icanect.net Formatted with TXTOMC Posted to MC-Recipe Digest by Bill Spalding
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 2 | ||
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Calories: 1097 | ||
Calories from Fat: 556 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.8g | 82 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 20.4g | ||
Polyunsanturated Fat 21g | ||
Cholesterol 285.9mg | 88 % | |
Sodium 829.9mg | 29 % | |
Potassium 1023.3mg | 27 % | |
Total Carbohydrate 78g | 23 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 73.7g | ||
Protein 56.1g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1097
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