Fish Cakes with Corn Remoulade

  • Serves 4
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • 400°F

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Ingredients

Adjust Servings:
Cakes
1 pound Tilapia or haddock fillets
1 tablespoon lemon zest
1/2 cup red pepper diced
1/2 cup green onions sliced
1/4 cup mayonnaise
1 egg
2 tablespoons fresh parsley chopped
1/4 cup panko bread crumbs
1 tablespoon olive oil
Remoulade
1/2 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/4 cup corn niblets
1/4 teaspoon chili powder
1 teaspoon lime juice
1 tablespoon cilantro

Nutrient Analysis

PER SERVING:

2 patties



RENAL EXCHANGE:

3 Protein + 1 Starch + 2 Vegetable


Calories
278Kcal
Protein
27g
Carbohydrates
14g
Fibre
1g
Total Fat
13g
Saturated Fat
3g
Cholesterol
112mg
Sodium
241mg
Potassium
559mg
Phosphorus
291mg

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These fish cakes may be served as an appetizer, as an entrée with salad, or as sliders in buns or mini pitas.

They can also be frozen. If you choose to freeze the uncooked patties, thaw them thoroughly before cooking (on a paper towel) to remove excess liquid.

Ingredients

  • Cakes

  • Remoulade

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Preparation

1
Done

Preheat conventional oven to 400°F.

2
Done

Place fish in a baking dish and bake for approximately 20 minutes or until the fish is cooked through. The fish can also be steamed. Allow fish to cool.

3
Done

To make the corn remoulade, mix all ingredients together. Refrigerate until ready to serve.

4
Done

In a mixing bowl, flake the fish and combine it with the remaining fish cake ingredients. With a spoon, gently fold all the ingredients together.

5
Done

Using your hands, shape fish cake mixture into 8 patties of equal size.

6
Done

In a frying pan, heat the oil over medium heat. Fry the patties until golden, approximately 3 minutes per side.

7
Done

Serve a dollop of remoulade on top of each fish cake and enjoy.

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