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Whitefish and Shrimp Cakes

Whitefish and Shrimp Cakes
  • Prep 20 min
  • Total 30 min
  • Servings 6
Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce – a tasty meal!
Updated October 22, 2010

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

Steps

  • 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.

  • This take on the classic crab cake can be eaten as is or served on buns with reduced-fat mayonnaise, tartar sauce or salsa.

Nutrition Facts

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