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Fish Cakes


Fish Cakes

I cook this recipe with leftover white fish fillets, such as cod or tilapia, that have been baked in foil. Select a firm white fish of your choice, bake it in foil, and use your leftovers to create these fish cakes.

2 servings: 272 mg. sodium per serving

2 Tablespoons healthy oil
1 cup low sodium mashed potato
1/4 lb. left-over cooked white fish that has been baked in foil
1/4 cup low sodium bread crumbs
1 clove garlic, minced
2 teaspoons lower sodium grated Parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon lemon pepper with garlic and onion *
1/16 teaspoon salt
1 small egg, beaten

Prep. Instructions

1. In a bowl, break up the leftover fish into very small pieces. Remove any bones. Add mashed potatoes. Stir to combine well with a large spoon.

2. Add bread crumbs, garlic, Parmesan cheese, peppers and salt. Stir to combine well again.

3. Add egg. Stir again until all ingredients are combined and smooth.

4. Form mixture into 4 equal cakes that are 1/2 inch thick.

Cooking Instructions

1. Heat oil in a 9-inch skillet over medium heat. Add cakes. Cook on first side until browned, about 4 minutes.

2. Turn cakes over. Cook until second side is browned, about 4 minutes. Serve. - Copyright © 2023 Judy Reynolds