Fish Cakes
Servings
4Serving size
2 fish cakesThis recipe can be multiplied or divided by 2. The uncooked fish cakes do not keep well past 24 hours. Cooked fish cakes will make good sandwiches the next day.
Serve with Low Sodium Thick Cut Yam Fries or Thick Cut Yam Fries
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Serve with or Low Sodium Plain Mashed Potatoes or Low Sodium Roasted Garlic Mashed Potatoes or Low Sodium Thick Cut Yam Fries or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Potatoes or Thick Cut Yam Fries
AND
Ingredients
| 2 slice Whole wheat bread |
| 16 ounces Fresh whitefish (like cod, tilapia or halibut) |
| 2 tsp.. Worcestershire sauce |
| 2 tsp. Dijon mustard |
| 1 large Egg(s) |
| 1 Medium stalk Celery, raw (diced) |
| 1/2 tsp. Lemon zest (grated) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/2 tsp., leaves Dried thyme |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 Tbsp. Olive oil |
Instructions
Coarsely chop the fish. This can be done in the food processor, but with care or the fish will quickly turn into paste.
Fold the fish together with the breadcrumbs. Add Worcestershire sauce, mustard, egg, celery, lemon peel, mayonnaise, thyme, salt and pepper.
Fold together gently until well blended.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 325° F.
Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes.
Serve this recipe with one of these Breakfast side dishes.
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Low Sodium Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Low Sodium Thick Cut Yam Fries
Place a large skillet in the oven and set the preheat to 325°F. Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. When the oven is hot spray the pan lightly with oil. Add the yam…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
Thick Cut Yam Fries
Scrub the yams well and then cut into wedges. It’s easiest to cut them in half lengthwise and then quarters and then eighths. Place the cut yams in the ice water for 20 minutes Place a large skillet in the oven and set the preheat to 325°F. When the oven…
AND
Serve this recipe with one of these vegetable side dishes.
Candied Carrots
Place the water in a pot fitted with a steamer basket over high heat. Steam for about 10 -15 minutes until the carrots are slightly tender. Combine the cooked carrots with the butter, maple syrup, and salt and serve.
Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Honey Fennel Carrots
Preheat the oven to 325°F. Using a mortar and pestle or blender, crush the fennel seeds into a fine powder. Place the olive oil in a medium skillet over medium-high heat. Add the powdered fennel seeds. Cook, stirring frequently, for about 1 minute. Add the carrots and toss well, then…
Low Sodium Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Low Sodium Minted Carrots
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots. Cook them for about 5 – 7 minutes, then remove them from the pan to a strainer or a paper towel. Heat the olive oil and butter…
Low Sodium Spinach and Garlic
Place the olive oil in a large skillet. Place the skillet over medium-low heat and add the garlic. Heat the oil and garlic together slowly. Don’t let the garlic turn brown or it will be bitter. Stir occasionally. When the garlic has cooked for about ten minutes increase the heat…
Minted Carrots
Place the water in a large stock pot over high heat. When the water is at a shiver (almost boiling) add the carrots. Cook them for about 5 – 7 minutes, then remove them from the pan to a strainer or a paper towel. Heat the olive oil and butter…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These fish cakes are super simple and you can use almost any white fish. You can use frozen fish filets to make this, or it’s perfect for using up those little bits that are left over after trimming fish. (I put those leftover bits in the freezer for later.) The frozen fish only takes about a half hour to thaw and makes great fish cakes.