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Thursday, March 24, 2011

Recipe for Fish Cakes

As I promised yesterday, here is another fish recipe.  When I bought the fish for yesterday’s dinner, as sometimes happens, the piece of fish that was cut by the fishmonger ended up being a bit more than I wanted.  I just decided to take it all instead of making him cut another piece as I figured I could use the extra for lunch.  Now I don’t know about you, but for me there aren’t many leftover fish dishes that I’ve enjoyed eating.  So rather than poaching all the fish yesterday and having the extra today, I cut about 4 ounces off and stuck it back in the coldest part of the fridge and saved it for today’s lunch.

When I pulled it out, I was thinking along the lines of a fish salad (like tuna fish, chicken salad etc) but I felt a little creative (not one of my strong suits for sure) and decided to try to pull off a fish cake.  I wanted it flavorful, light, and interesting.  That’s pretty much what I got.  I’m very happy with this recipe and will make it again.  It could be a dinner entrée as well as made in small sizes for appetizers.    I ate them for lunch along with a green salad and was quite happy and full until dinner.

Ingredients for 2 patties, about 2 ounces each;  211 calories, 9.7 grams fat, 12 grams carbs, 1 gram fiber, 19 grams protein, 5 WW Points+ per patty

  • 4 ounces (+/-) of firm white fish, finely chopped
  • 1 TBSP lime juice
  • 1 TBSP finely chopped green onion
  • 1 TBSP grated fresh ginger
  • 3 TBSP plain non-fat Greek yogurt, divided
  • 3 TBSP coating (panko, fine bread crumbs, fish coating-I used a macadamia, coconut, flax coating mix)
  • 1 TBSP Asian sweet and sour dipping sauce
  • Salt and pepper to taste
  • ½ TBSP olive oil
  • Lime slices for serving


  • Mix 2 TBSP of yogurt with the sweet and sour sauce.  Refrigerate until ready to plate.
  • Salt and pepper the fish.  Add green onion, ginger, lime juice and 1 TBSP of yogurt.  Mix gently and form into 2 patties.  Pat coating on both sides of patties.
  • Heat olive oil over medium to medium high heat.  Add patties and cook about 2 – 2 ½ minutes per side.

  • Drain on paper towels and serve with dollop of sauce and slice of lime.

The yogurt worked really well to bind the fish cakes together and also to serve as a base for the accompanying sauce.  The ginger and green onions, along with the sweet and sour yogurt sauce kept things interesting!

What creative recipes have you put together lately?

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