Low Carb Fish Cakes

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 139.5
  • Total Fat: 5.1 g
  • Cholesterol: 24.2 mg
  • Sodium: 130.8 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Low Carb Fish Cakes calories by ingredient


Introduction

Fish cakes made with fufu (cocoyam flour) instead of potato. Make them mild or spicy. Fish cakes made with fufu (cocoyam flour) instead of potato. Make them mild or spicy.
Number of Servings: 8

Ingredients

    Channel Catfish, 10 oz (remove)
    *Fufu Flour - Cocoyam, 8 oz (remove)
    Paprika, 1 tsp (remove)
    Garlic, 1 clove (remove)
    Onions, raw, 1 tbsp chopped (remove)
    *Peppers, sweet, red, fresh, 2 tbsp (remove)
    Celery, cooked, .125 cup, diced (remove)
    Yellow Cornmeal, .25 cup (remove)
    Lemon juice, 1 tbsp (remove)
    *Canola Oil, 1 tbsp (remove)
    *Goya Adobo (All Purpose Seasoning), 0.50 tsp (remove)
    Water, tap, 2 cup (8 fl oz) (remove)
    parsley
    bay leaf

Directions

Poach the catfish in water with celery, bay leaf, and 1/2 of the parsley. Chop and allow to cool. Prepare fufu according to package directions.

Mix chopped catfish, fufu, lemon juice, celery, paprika, garlic, onion, chopped red pepper, adobo. Form into cakes. Chill for 15 minutes.

Heat oil in fry pan. Fry fish cakes, 4 - 6 minutes a side.

Number of Servings: 8

Recipe submitted by SparkPeople user VANESSAVW.