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Fish Cakes




Source of Recipe


Aunt Saunny


List of Ingredients




Serving Size: 4

1 1/2 pounds cod fillets
2 cups hashed brown potatoes -- *see Note
1/4 cup bread crumbs 1/2 tablespoon Dijon mustard
1/2 tablespoon prepared horseradish
1/2 teaspoon dried thyme
pinch cayenne pepper
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 tablespoons fat-free mayonnaise
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 tablespoon vegetable oil


Recipe



Poach fish in simmering water until no longer translucent, about 5 to 10 minutes. (Do not let water boil or the fish will become tough) If there is skin on the fish, remove. Flake fish into a large bowl.
In another bowl, partially mash the potatoes with a fork and add to the fish. Add all the remaining ingredients, except the flour, and mix well.
Shape the fish mixture into 8 patties, about 1/2 inch thick. Coat lightly with flour.
Heat oil in a large, nonstick skillet over medium heat. Add the fish cakes and cook until browned, about 5 minutes. Carefully turn and cook the other side until golden brown.
Serve with tarter sauce.
NOTES: Use frozen hash brown potatoes. Break into pieces and thaw. You can substitute any white fish for the cod.