Halibut Fishcakes

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 605.2

Total Fat: 18.7 g
Cholesterol: 245.5 mg
Sodium: 441.3 mg
Total Carbs: 11.5 g
Dietary Fiber: 0.7 g
Protein: 92.2 g

View full nutritional breakdown of Halibut Fishcakes calories by ingredient

Introduction

Slightly creamy halibut fishcakes to use leftovers. Slightly creamy halibut fishcakes to use leftovers.

Minutes to Prepare: 15

Minutes to Cook: 5

Number of Servings: 2

Ingredients

2 Fillet of Halibut (cooked/leftovers)

1 Egg

2 tbsp Sour Cream

1 tbsp fresh Basil leaf, minced

1 tbsp fresh Dill weed, minced

1 clove Garlic, pressed or chopped

2 tbsp grated Parmesan cheese

4 lemon wedges

1/4 cup Panko/Bread Crumbs (to coat cakes in)

1 tbsp Olive Oil, to coat frying pan

Optional garnishes: dill sprigs and lemon wedges

Directions

Flake halibut in a bowl. Make sure to remove all bones. Add egg, sour cream, dill, garlic, basil, and Parmesan cheese. Mix ingredients. Divide into about 6-8 palm-sized patties, coat in panko, and fry on medium to medium high until golden brown, about 2-3 minutes per side. Pat excess oil off with a paper towel. Squeeze a lemon wedge over fishcakes.

Number of Servings: 2

Recipe submitted by SparkPeople user JANECRANE.