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Sauteed Fish Cakes
45 min prep time
10 min cook time
6servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Sauteed Fish Cakes
White fish, cod or tilapia are firm types of white fish that make excellent fish cakes. The Dijon mustard and lemon add a fresh, tangy flavor. Squeeze a little lemon juice on the top just before serving for more zip.
45 min prep time
10 min cook time
6servings
1 cake
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Step-By-Step Instructions:
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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.
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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.
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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.
Nutrition facts
6 Servings
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Serving Size
1 cake
- Amount per serving Calories 180
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 75mg 25%
- Sodium 360mg 16%
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Total Carbohydrate
10g
4%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 18g
- Potassium 310mg 7%
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 zest
1 tsp
eggs (beaten)
1 large
panko bread crumbs (divided use)
1 1/4 cup
green onion (scallion) (minced)
2 stalks
hot sauce
1/2 tsp
vegetable oil
1 tbsp
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