Whitefish and Shrimp Cakes

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  • 20 min prep time
  • 30 min total time
  • 12 ingredients
  • 6 servings

Ingredients

3/4
pound whitefish, trout or catfish fillets, cut up
1/2
pound uncooked peeled deveined medium shrimp, thawed if frozen
4
medium green onions, chopped (1/4 cup)
2
tablespoons fat-free cholesterol-free egg product or 1 egg white
2
tablespoons chopped fresh parsley
1
tablespoon all-purpose flour
1
tablespoon reduced-fat mayonnaise or salad dressing
1
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper
1/8
teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa, if desired

Directions

  1. 1 Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
  2. 2 Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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