How to Make Sauteed Fish Cakes
45 min prep time
10 min cook time
6servings
1 cake
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Step-By-Step Instructions:
- Add enough water to fill a large skillet 2/3 full. Over medium heat, bring the water to simmering. Add the fish and simmer for 5 to 7 minutes, or until the fish is cooked through. Remove the fish chunks with a slotted spoon. Add the fish to a mixing bowl and let cool for 5 minutes.
- Drain any excess liquid from the bowl. Add the yogurt, mustard, lemon juice, salt, lemon zest, and egg and mix well. Add ½ cup of the bread crumbs plus the scallions and hot sauce and mix well. Shape the fish mixture into 6 cakes. Coat each side of the cakes lightly with the remaining bread crumbs. Add the cakes to a plate and refrigerate, covered, for 30 minutes.
- Remove the cakes from the refrigerator and let stand 5 minutes. In a large skillet, heat the oil over medium heat. Add the cakes to the skillet and sauté for about 5 minutes on each side, until golden brown.
Nutrition facts
6 Servings
-
Serving Size
1 cake
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
4g
5%-
Saturated Fat
0.6g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
65mg
22% -
Sodium
325mg
14% -
Total Carbohydrate
8g
3%-
Dietary Fiber
0g
0% -
Total Sugars
1g
-
Dietary Fiber
-
Protein
16g
-
Potassium
205mg
4%
Ingredients
vegetable oil
1 tbsp
hot sauce
1/2 tsp
green onion (scallion) (minced)
2
panko bread crumbs
3/4 cup
eggs (beaten)
1
lemon
1
salt
1/2 tsp
lemon juice
1 tbsp
Dijon Mustard
1 tbsp
plain yogurt
1/4 cup
white fish (patted dry, and cut into chunks)
1 lbs