Whitefish and Shrimp Cakes

Cuisine: American

Category: seafood

Servings: 6


3/4 pound whitefish or other
medium-fat fish fillet, cut up
1/2 pound raw shrimp, peeled and
1/4 cup cholesterol-free egg product
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon all-purpose flour
1 tablespoon cholesterol-free
reduced-calorie mayonnaise or
salad dressing
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce


Try patties in whole-wheat pita breads with nonfat plain yogurt and chutney. Place all ingredients in food processor. Cover and process, using quick on and off motions, until fish is pureed. Remove to medium bowl. Spray 12-inch skillet with nonstick cooking spray. Heat skillet over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes. Turn and cook 4 minutes longer or until firm. 6 servings

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