FISH CAKES (HEART HEALTHY)

Fish Cakes (heart Healthy) image

Provided by tomestesjr

Time 30m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 22

1/3 cup bell pepper (medium chopped)
1/3 cup celery (medium chopped)
1/3 cup onion (medium chopped)
2 tablespoons whole grain Dijon mustard
4 tablespoons chopped parsley
1/3 cup of chopped onion tops
1/2 teaspoon cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1/2 teaspoon oregano
2 tablespoons fresh finely chopped basil
10 soda crackers, finely crumbled
2 tablespoons cornmeal
2/3 cup Egg Beaters egg substitute
1 garlic clove, finely chopped
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1/3 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
2 cups of cooked fish
Pam cooking spray

Steps:

Sauté veggies in olive oil until onions are opaque.
Add dry seasonings to sauté mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool.
Combine cornmeal and crackers.
Add mustard and stir until mixed well.
Add veggies.
Crumble fish into the mixture (I leave the fish in large flakes and do not crush).
Stir until all of the fish is coated.
Add eggbeaters and stir until mixture comes together.
Drop 2 heaping tablespoons onto a medium hot griddle or pan after spraying with Pam.
Turn when set and browned (about 3 minutes).
I spray the Pam onto the cakes before turning.
Press down gently.
When the second side is browned, remove to serving plate. I serve with my home made cocktail sauce.