Sauteed Fish Cakes

Sauteed Fish Cakes
Recipe Credit: . Photo Credit: Kyle Dreier.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    45 min
  • Cook time
    10 min
  • Servings
    6 Servings
  • Serving size
    1 cake
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cake
  • Amount per serving Calories 130

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 330mg
  • Total Carbohydrate 8g
    • Dietary Fiber 0g
    • Total Sugars 1g
  • Protein 16g
  • Potassium 210mg
  • Phosphorus 125mg

Choices/Exchanges: 2 Lean protein

Ingredients

Ingredients

  • white fish (patted dry, and cut into chunks)
    1 lbs
  • plain yogurt
    1/4 cup
  • Dijon mustard
    1 tbsp
  • lemon juice
    1 tbsp
  • salt
    1/2 tsp
  • lemon
    1
  • eggs (beaten)
    1
  • panko bread crumbs
    3/4 cup
  • green onion (scallion) (minced)
    2
  • hot sauce
    1/2 tsp
  • vegetable oil
    1 tbsp
Directions

Directions

  1. Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.

  2. Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.

  3. Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.

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