Tasty Fish Cakes Recipe

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Tasty Fish Cakes
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Ingredients
13
Count
Nutrition
1121
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Place potatoes in a pot of water over high heat. Allow to boil while you perform the next several steps.
  2. Place paste ingredients in a mini-chopper or food processor. Process well to create a paste. OR simply mince and stir everything together.
  3. If using frozen fish, thaw it thoroughly (to thaw fish quickly, place in a bowl of tepid water for a few minutes). Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.
  4. When potatoes are cooked and soft enough to mash, drain them and place in a flat-bottomed bowl (or back in the pot). Quickly mash with a potato masher.
  5. Add the mashed potatoes plus the paste you made earlier to the fish pieces. Mix well (don't worry if the fish falls apart).
  6. Now, using your hands, make small patties or cakes. Tip: if cakes won't stay together because they are too wet , add a little flour or bread/cracker crumbs to the fish/potato mixture.
  7. Make Ahead Tip: If making ahead of time, cover cakes and refrigerate (overnight or up to 48 hours beforehand). When guests arrive, remove from fridge and continue with the steps below.
  8. Cover a counter-top or cutting board with flour or bread/cracker crumbs. Tip: to make bread or cracker crumbs finer, briefly blend in a food processor. Dip the fishcakes into the beaten egg, then turn them over in the flour or breadcrumbs to coat.
  9. Pour oil into a wok or frying pan, about 1 inch (or more) deep. Turn heat to medium-high (or around #7 on the dial). Oil is hot enough when bubbles begin to rise from the bottom of the pan, or when you see the oil moving ( snaking ) across the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready.
  10. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.
  11. Serve hot with Thai Sweet Chili Sauce for dipping. Or make your own dipping sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1120.65 Kcal (4692 kJ)
Calories from fat 661.77 Kcal
% Daily Value*
Total Fat 73.53g 113%
Cholesterol 114.06mg 38%
Sodium 2131.02mg 89%
Potassium 999.06mg 21%
Total Carbs 70.95g 24%
Sugars 3.22g 13%
Dietary Fiber 8.58g 34%
Protein 44.05g 88%
Vitamin C 4.6mg 8%
Vitamin A 0.7mg 22%
Iron 4.7mg 26%
Calcium 219.6mg 22%
Amount Per 100 g
Calories 278.74 Kcal (1167 kJ)
Calories from fat 164.6 Kcal
% Daily Value*
Total Fat 18.29g 113%
Cholesterol 28.37mg 38%
Sodium 530.05mg 89%
Potassium 248.49mg 21%
Total Carbs 17.65g 24%
Sugars 0.8g 13%
Dietary Fiber 2.13g 34%
Protein 10.96g 88%
Vitamin C 1.1mg 8%
Vitamin A 0.2mg 22%
Iron 1.2mg 26%
Calcium 54.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.7
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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