Skinny Fish & Chips Cakes
Ingredients
Ingredients for Fish Cakes:
- 1 pound tilapia or any firm white fish such as cod
- 1 (12 oz.) can or bottle light beer
- 1½ cups (2½ oz.) crushed reduced-fat potato chips, such as Baked Lays
- ½ cup scallions, chopped
- 1 egg, I like using Eggland’s Best eggs
- ¼ cup malt vinegar or cider vinegar
- 1 tablespoon fresh garlic, chopped
- 1 teaspoon Dijon or yellow mustard
- ½ teaspoon salt
- Fresh ground pepper, to taste
- Cooking spray
- 2 teaspoons olive oil
Ingredients for Honey Mustard Coleslaw:
- 3½ cups purple cabbage, shredded
- 1 cup carrots, shredded
- ½ cup scallions, chopped
- 2 tablespoons light mayonnaise, I like Best Foods (Hellman’s) Light
- 1 tablespoon honey
- 1 tablespoon spicy or yellow mustard (not Dijon)
- Lemon slices and malt vinegar or cider vinegar served on the side
Instructions
- In large pan, add fish and beer. Poach over medium heat for about 3 minutes. Turn fish over and continue to poach about 2-3 minutes until fish flakes easily with a fork. Remove to a plate and discard liquid.
- In a food processor, add fish, potato chips, scallions, egg, vinegar, garlic, mustard, salt and pepper. Pulse until minced and blended.
- Using ¼ cup measure, scoop to make 12 cakes. Each cake will be slightly smaller than the full measuring cup. Shape into ½ inch thick patties.
- Coat a large nonstick pan with cooking spray. Heat 2 teaspoons of olive oil in pan. Add all patties and cook over medium heat about 2 minutes per side until golden brown.
- To make the coleslaw: In a large bowl add all the ingredients and toss well to coat.
- To Serve: Place 3 fish cakes on each plate. Serve each with lemon slices and vinegar on the side for dipping. Add about 1 cup Honey Mustard Coleslaw to each plate.
- These fish cakes will keep for 2 days. Reheat in a nonstick pan on each side until hot.
Nutrition
Serving: 3cakesCalories: 240kcalCarbohydrates: 17gProtein: 26gFat: 6gSodium: 339mgFiber: 2gSugar: 3gBlue Smart Points: 3Green Smart Points: 5Plus Points: 6