Pollock Fish Cakes
- Number of Servings: 6
Ingredients
1 pound pollock fillets, cooked and flaked 1 cup cooked and mashed potato 1/4 cup panko 1 tablespoon butter 1 scallion, finely chopped 1 garlic clove, finely chopped 1 tablespoon cilantro, chopped 1/4 cup milk 2 eggs, beaten 1/2 teaspoon mustard 1/4 teaspoon ground cumin Red pepper flakes to taste salt and pepper Oil for frying
Directions
In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.
In a medium bowl, place the flaked fish, mashed yuca, cooked onions and garlic, bread crumbs, cilantro,mustard, cumin, red pepper flakes, salt and pepper and mix well.
In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.
Form the mixture into round cakes. In a large saute pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.
Serving Size: Makes 6-8 cakes
Number of Servings: 6
Recipe submitted by SparkPeople user KTANGERINE37.
In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.
In a medium bowl, place the flaked fish, mashed yuca, cooked onions and garlic, bread crumbs, cilantro,mustard, cumin, red pepper flakes, salt and pepper and mix well.
In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.
Form the mixture into round cakes. In a large saute pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.
Serving Size: Makes 6-8 cakes
Number of Servings: 6
Recipe submitted by SparkPeople user KTANGERINE37.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 9.6 g
- Cholesterol: 136.1 mg
- Sodium: 127.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.7 g
- Protein: 22.5 g
Member Reviews