WHITEFISH AND SHRIMP CAKES

Whitefish and Shrimp Cakes image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 12

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3/4 pound whitefish, trout or catfish fillets, cut up
1/2 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 medium green onions, chopped (1/4 cup)
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon reduced-fat mayonnaise or salad dressing
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa, if desired

Steps:

Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.

Nutrition Facts : Calories 125, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg