Pollock Fish Cakes
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pollock Fish Cakes calories by ingredient
Introduction
Inspired by jttp://www.mycolombianrecipes.com/cod-fish-and-yuca-cakes Inspired by jttp://www.mycolombianrecipes.com/cod-fish
-and-yuca-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
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.