Pecan Crusted Tillapia Fish Cakes

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 311.8
  • Total Fat: 12.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 191.4 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 18.2 g

View full nutritional breakdown of Pecan Crusted Tillapia Fish Cakes calories by ingredient


Introduction

Great with yogurt tartar sauce. Great with yogurt tartar sauce.
Number of Servings: 4

Ingredients

    2 medium, or 4 small potatoes, shredded
    1 medium zucchini, shredded
    1/4 cup onion diced
    1/3 cup red bell pepper
    few dashes salt and pepper
    1/2 an egg white
    8 oz. raw tillapia
    1 oz. pecans, ground
    2 tbsp. olive oil

Directions

Place shredded potatoes in a microwavable bowl, add a dash of salt , and toss. Cover and steam for five minutes on high power. Uncover and cool. Meanwhile, Mix the; zucchini, onion, bell pepper, salt and pepper, and the half an egg white. Chop the fish into small pieces. Mix the potatoes, vegetable mixture, and fish. Heat a large pan over medium-high heat. Roll mixture into 12 balls, about 2.5" in diameter. Cook in batches: One at a tine, spray a small area of the pan with olive oil, dip the bottom of the fish balls in the ground pecans. Place in the hot oil ans press into 1/2 to 3/4" patties. Dust the top with more crushed pecans. Repeat until the pan is full. Do not crowd the pan. After about six minutes, spray the tops of the cakes with more olive oil spray and gently flip. Continue cooking another six minutes and serve.

Serving Size: Makes 4 servings (3 cakes each)

Number of Servings: 4

Recipe submitted by SparkPeople user YOHANNAN.