Baked Fish Cakes
by Melanie Foster
serves: 8
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Use leftover cooked fish (or crab for crabby patties!) from Broiled Fish Tacos. Great as is or on a bun. Make smaller for appetizers. |
| Ingredients: |
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1 |
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egg |
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2 tsp |
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Dijon mustard |
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1 tsp |
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Worcestershire sauce |
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1 tbsp |
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lemon juice |
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1/4 tsp |
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Tabasco sauce |
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1/2 tsp |
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Old Bay seasoning |
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1/2 cup |
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red bell pepper, minced |
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1 |
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green onion, minced |
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1 lb |
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cooked fish or crab |
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3/4 cup |
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crushed saltines or bread crumbs |
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1/4 cup |
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Greek yogurt |
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2 tbsp |
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mayo |
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1 tbsp |
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lemon juice |
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1 tsp |
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sugar |
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1/4 cup |
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dill pickles, chopped |
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1 tbsp |
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capers, chopped |
| Directions: |
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Mix egg through onion. Fold in fish, salt and pepper to taste and 1/4 cup of the crumbs. Divide into 8 patties, coat in 1/2 cup more of crumbs. Flatten to 1 inch high. Place on sheet pan coated in spray, spray tops too. Bake 10 min at 400, flip and cook until both sides are golden, 5-10 min more. For tartar sauce, mix yogurt thru capers.
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