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.
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