Cheese and Pesto Fish Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.8
- Total Fat: 10.7 g
- Cholesterol: 4.4 mg
- Sodium: 391.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.1 g
- Protein: 25.0 g
View full nutritional breakdown of Cheese and Pesto Fish Cakes calories by ingredient
Introduction
It sounds like an odd combination, but it works. You could lightly saute fish fillets and top them with the pesto then the grated cheese if you so wish.NOTE: These are a soft fishcake so do not put into the George Forman Grill. It sounds like an odd combination, but it works. You could lightly saute fish fillets and top them with the pesto then the grated cheese if you so wish.
NOTE: These are a soft fishcake so do not put into the George Forman Grill.
Number of Servings: 4
Ingredients
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105 oz (450 grams) Dory Fish Fillets, if you are making fish cakes, a cheaper fish fillet will do.
3 Tblspn Classic Basil, Pinenut and Cheese Pesto
3 Tblspn Cornstarch
1 large Egg white, fresh
3/4 cup Low Fat Cheddar or Colby Cheese
Directions
Place all ingredients into a food processor and process until fish is minced and ingredients combined. Form into small fish cakes (using a tablespoon) should make 12 cakes.
Heat skillet and spray with canola spray. Saute, on a reasonably high heat (to form a crust) for @3 to 4 minutes on either side. Serve with herbed couscous and a tomato salad.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Heat skillet and spray with canola spray. Saute, on a reasonably high heat (to form a crust) for @3 to 4 minutes on either side. Serve with herbed couscous and a tomato salad.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Member Ratings For This Recipe
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3DOGSTEVE
