Fish Cakes

Fish Cakes Fish Cakes Perfectly balance your plate: Serve with 2 C (500 ml) mixed greens and 1 Tbsp (15 ml) prepared Epicure salad dressing.
Perfectly balance your plate: Serve with 2 C (500 ml) mixed greens and 1 Tbsp (15 ml) prepared Epicure salad dressing.
  • 20 min prep
  • 30 minutes
  • 350 calories
  • $1.35
  • Good Food. Real Results.

Ingredients


Makes: 4 servings
  • 2 large sweet potatoes, chopped
  • 1-2 Tbsp (15-30 ml) 3 Onion Dip Mix, or Epicure Lemon Dilly dip mix
  • 1 egg
  • 1 can (12 oz/336 g) salmon or tuna
  • 2 C (500 ml) cooked whole-grain rice or quinoa

Preparation


 
  • In an (p.1004212) microwave potatoes for 5 minutes.
  • Mash potatoes and stir in dip mix and egg. Fold in fish and rice or quinoa. Refrigerate until mixture is cooled.
  • Rinse hands under cold water before forming patties to prevent mixture from sticking. Divide mixtureinto desired number of cakes. If making ahead, wrap with plastic and refrigerate overnight.
  • Lightly spray a Fry Pan with vegetable or olive oil. Pan-fry cakes over medium heat for 5 minutes per side, or until heated through and golden.

Tip


 

Make it vegetarian: Use 3 C (750 ml) refried beans and 1 C (250 ml) ground nuts instead of salmon.

Nutritional Serving Size
Calories 350
Fat 10 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 100 mg
Sodium 125 mg
Carbohydrates 41 g
Fibre 6 g
Sugar 7 g
Protein 25 g

Shop this recipe...

Fry Pan
$65.00
3 Onion Dip Mix
$9.00