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Oyster Cakes Hollandaise Recipe
|Onion||2 Tablespoon, finley chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Soft bread crumbs||3 Cup (48 tbs)|
|Oysters||1 Pint, drained and chopped|
|Celery||1⁄2 Cup (8 tbs), finley chopped|
|Milk||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Hollandaise sauce mix||1 3⁄4 Ounce|
Calories 446 Calories from Fat 200
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 9.3 g46.3%
Trans Fat 0 g
Cholesterol 230.2 mg
Sodium 967.5 mg40.3%
Total Carbohydrates 37 g12.5%
Dietary Fiber 2.1 g8.4%
Sugars 6 g
Protein 22 g43.2%
Vitamin A 36.8% Vitamin C 37.9%
Calcium 17.4% Iron 49.8%
*Based on a 2000 Calorie diet
Combine with eggs, soft bread crumbs, oysters, celery, milk, parsley, lemon juice, salt, and paprika.
Shape into 8 patties 1/2 inch thick.
Coat with fine dry crumbs.
In skillet melt remaining butter.
Brown the cakes.
Reduce heat (220°) and cook 6 to 8 minutes.
Prepare hollandaise sauce according to package directions; serve over cakes.