White Fish Cakes With Lemon-Chili Mayo

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.

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

HANDS-ON TIME: 20 min­utes

TO­TAL TIME: 20 min­utes

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 puréed. Add to bowl; mix in bread crumbs, egg, mus­tard and pep­per. Di­vide into 8 por­tions; form into ½-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. PER SERV­ING: about 268 cal, 26 g pro, 14 g to­tal fat (2 g sat. fat), 7 g carb (1 g di­etary fi­bre, 2 g su­gar), 89 mg chol, 300 mg sodium, 619 mg potas­sium. % RDI: 8% cal­cium, 14% iron, 13% vit A, 10% vit C, 17% fo­late.

CHANGE IT UP Corn­meal White Fish Cakes With Lemon-Chili Mayo Coat fish cakes in ⅓ cup medi­u­mor fine-ground corn­meal. Cook as di­rected.

MAKES: 4 serv­ings

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