Ingredients for Whitefish Shrimp Cakes
- 1 1/2 lbs white fish fillets
- 1/2 lb raw shrimp
- 1/2 cup Egg Beaters egg substitute
- 1/4 cup fresh parsley
- 1/4 cup green onions
- 1/4 cup flour
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Worcestershire sauce
- nonstick cooking spray
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How to Make Whitefish Shrimp Cakes
- Combine all ingredients in a food processor.
- Process until the fish and shrimp are finely chopped but not completely pureed; you want some texture.
- Gently transfer the mixture to a medium bowl. Adjust seasoning as needed.
- Heat a large skillet over medium heat. Lightly coat with nonstick cooking spray.
- Drop the fish mixture into the skillet by 1/3 cupfuls, leaving space between each cake. Gently flatten each cake with a spatula.
- Cook for 4 minutes per side, or until the cakes are golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Serve immediately with your favorite tartar sauce (see below for a reduced-fat option).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
1g
Carbs
0g
