Lemon-Parsley Fish Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 237.6
- Total Fat: 11.4 g
- Cholesterol: 111.3 mg
- Sodium: 265.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 27.2 g
View full nutritional breakdown of Lemon-Parsley Fish Cakes calories by ingredient
Number of Servings: 4
Ingredients
-
1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions or finely diced onion
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper
Directions
Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Serving Size: Makes 4 servings, 2 cakes per serving
In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Serving Size: Makes 4 servings, 2 cakes per serving