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Sunday, June 19, 2016

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.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: November 2013
Prep time 20 minutes
Total time 20 minutes
Portion size 4 servings


1 rib celery, coarsely chopped
2 green onions, coarsely chopped
1/4 cup (60 mL) fresh parsley leaves
450 g white-fleshed fish fillets, (such as halibut) coarsely chopped
3/4 cup (175 mL) fresh bread crumbs, (about 1 slice bread)
1 egg
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil

Lemon-Chili Mayo:
1/3 cup (75 mL) light mayonnaise
1-1/2 tsp (7 mL) lemon juice
1/4 tsp (1 mL) chili powder


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 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 Information per serving: about
cal 268 pro 26g total fat 14g sat. fat 2g 
carb 7g dietary fibre 1g sugar 2g chol 89mg 
sodium 300mg potassium 619mg   
calcium 8 iron 14 vit A 13 vit C 10 
folate 17

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