Catfish cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 6-oz catfish fillet, chopped | |
| 2 | slices | Stale bread, crushed |
| ¼ | cup | Water |
| 1 | tablespoon | Minced green onion |
| 1 | teaspoon | Minced fresh parsley |
| 1 | Egg white | |
| 1 | teaspoon | Fresh lemon juice |
| ½ | teaspoon | Powdered mustard |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1 | Egg white | |
| ¼ | cup | Skim milk |
| ¼ | cup | Bread crumbs |
| 1 | Lemon, quartered | |
Directions
Preheat oven to 375 degrees. Combine the first 9 ingredients and make 4 cakes, using your hands to pat them into patties. Whisk the egg white with the skim milk. Dip the patties into the mixture then coat them with the bread crumbs. Bake on a lightly greased or non-stick baking sheet for 12 minutes. Serve 2 cakes garnished with lemon quarters per person. Use crabmeat to make Crab Cakes or any other fish can be used. Can be served with Mock Tartar Sauce (recipe follows).
Mock Tartar Sauce
½ cup nonfat yogurt 1 tbs minced sour pickle 1 tbs minced pitted green olive tbs minced fresh parsley ¼ tsp powdered mustard 1 tsp fresh lemon juice ⅛ tsp freshly ground pepper Combine all ingredients and refrigerate in a tightly covered container. This sauce will keep for a week if stored as suggested.