29g protein / 14g fat / 52g carb with rice and broccoli
Source: Habit
Preheat oven to 400°F. Place fish in a baking dish with 1 Tbsp oil and cook until cooked through, about 15-20 minutes. Let cool completely before flaking with a fork.
Combine flaked fish, egg, scallions, ginger, cilantro, mayonnaise, 1 tbsp lemon juice, breadcrumbs, sriracha and salt and in a bowl. Gently mix until the ingredients hold together.
Divide mixture into 8 equal portions and form into patties.
Heat remaining oil in a large nonstick skillet over medium heat. Cook the fish cakes until golden brown, about 2 minutes per side.
Divide fish cakes among 4 plates. Serve with brown rice, steamed broccoli and remaining lemon, sliced into wedges.
For sauce, mix sirracha and mayo.
CHEF NOTES
These fish cakes freeze wonderfully. After shaping the patties, freeze them on a parchment-lined baking sheet until firm. Individually wrap in plastic and store in a resealable bag for up to 1 month. Thaw fish cakes before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 132 | ||
Calories from Fat: 91 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.1g | 13 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 135.5mg | 5 % | |
Potassium 60.1mg | 2 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.3g | ||
Protein 1.6g | 2 % | |
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: 132
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