Quick Fish Cakes Recipe
Ingredients
| 2 tablespoons reduced-fat mayonnaise | ||
| Dijon Mustard | 1 Tablespoon | |
| Scallion | 1 , finely chopped | |
| Dry mustard | 1/2 Teaspoon | |
| Celery seeds | 1/4 Teaspoon | |
| Flaked salmon | 2 Can (10oz), cooked, drained | |
| 8 teaspoons wheat germ or bread crumbs | ||
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Preheat oven to 400°F before baking.
MAKING
2. In a large bowl, combine and whisk egg white, mayonnaise, Dijon mustard, scallion, dry mustard, celery seeds, salt, and pepper with a fork.
3. Add and gently fold in fish.
4. Shape mixture into 8 equal sized patties.
5. Arrange them on a nonstick baking sheet or a baking tray covered with waxed paper.
6. Sprinkle each patties with 1 teaspoon of wheat germ.
7. Cover tray and refrigerator for 30 minutes.
FINALIZING
8. Bake in preheated oven for 15 to 20 minutes until crisp and golden brown.
SERVING
9. Serve the patties hot with mustard or catsup and a salad of your choice.
10. You can also serve them on buns if you like
1. Preheat oven to 400°F before baking.
MAKING
2. In a large bowl, combine and whisk egg white, mayonnaise, Dijon mustard, scallion, dry mustard, celery seeds, salt, and pepper with a fork.
3. Add and gently fold in fish.
4. Shape mixture into 8 equal sized patties.
5. Arrange them on a nonstick baking sheet or a baking tray covered with waxed paper.
6. Sprinkle each patties with 1 teaspoon of wheat germ.
7. Cover tray and refrigerator for 30 minutes.
FINALIZING
8. Bake in preheated oven for 15 to 20 minutes until crisp and golden brown.
SERVING
9. Serve the patties hot with mustard or catsup and a salad of your choice.
10. You can also serve them on buns if you like
Chef
