Lemon-Parsley Fish Cakes

Lemon-Parsley Fish Cakes
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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
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Number of Servings: 4


    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


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

TAGS:  Fish |

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