Whitefish and Shrimp Cakes

30 minutes and two steps is all you need to skillet cook these saucy whitefish and shrimp cakes for a delicious dinner!

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    125
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    230mg
    230%;
    Total Carbohydrate
    2g
    2%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Iron
    10%;
    Exchanges:
    3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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