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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
45 min prep time
10 min cook time
6servings
1 cake
Print Recipe >
Step-By-Step Instructions:
- 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.
- 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.
- 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
-
Serving Size
1 cake
- Amount per serving Calories 130
-
Total Fat
4g
- Saturated Fat 0.6g
- Cholesterol 65mg
- Sodium 325mg
-
Total Carbohydrate
8g
- Total Sugars 1g
- Protein 16g
- Potassium 205mg
- Phosphorous 125mg
Ingredients
vegetable oil
1 tbsp
hot sauce
1/2 tsp
green onion (scallion) (minced)
2
panko bread crumbs
3/4 cup
eggs (beaten)
1
lemon
1
salt
1/2 tsp
lemon juice
1 tbsp
Dijon Mustard
1 tbsp
plain yogurt
1/4 cup
white fish (patted dry, and cut into chunks)
1 lbs
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