1. Zest the lemon and squeeze the juice from it. In a small bowl mix the zest, 3 tablespoons of the juice, the mayonnaise, half of the green onion, the relish, horseradish, and dill in bowl. Season with salt and pepper; set sauce aside.
2. Grind bread to fine crumbs in processor. Place 1-1/2 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste).
3. Add fish to the breadcrumbs in the bowl; gently mix in the egg, 2 tablespoons of the sauce, and the remaining green onion. Season with salt and pepper. Shape fish mixture into six 3-1/2-inch-round cakes; thickly coat with breadcrumbs from the baking dish.
4. Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with sauce.
Refrigerating the coated cakes for a few hours will help them hold together even better when frying.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (258g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (48%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 119.7mg||37 %|
|Sodium 838.5mg||29 %|
|Potassium 484.6mg||13 %|
|Total Carbohydrate 35g||10 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 31.6g|
|Protein 22.2g||32 %|
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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: 427
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