Using a food processor ensures that these cakes come together in minutes – perfect for even your busiest weeknight. If you bake some crisp oven fries as a side dish, you may want to double the dip.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Lemon-Chili Mayo:
Method
In food processor, pulse together celery, green onions and parsley until finely chopped. Scrape into bowl. Add fish to food processor; pulse until fine but not pur?ed. Add to bowl; mix in bread crumbs, egg, mustard and pepper.Divide into 8 portions; form into 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium heat; cook fish cakes, turning once, until golden and firm to the touch, 8 to 10 minutes.
Lemon-Chili Mayo: Meanwhile, whisk together mayonnaise, lemon juice and chili powder. Serve with fish cakes.
Change it up - Cornmeal white Fish Cakes With Lemon-Chili Mayo: Coat fish cakes in 1/3 cup mediumor fine-ground cornmeal. Cook as directed.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 300 mg
- Sugars 2 g
- Protein 26 g
- Calories 268.0
- Total fat 14 g
- Cholesterol 89 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 14.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 13.0
- Vitamin C 10.0
