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Whitefish and Shrimp Cakes
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Prep Time:
20 minutes
Total Time:
30 minutes
30-minute fish and shrimp cakes with tangy tartar sauce for a quick and tasty dinner!
Ingredients:
  • 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
  • 1/4 teaspoon pepper
  • 1/8 teaspoon Worcestershire sauce
  • Reduced-fat tartar sauce or salsa, if desired
Instructions:
  • Add all the ingredients, excluding the tartar sauce, into a food processor. Cover and pulse in quick bursts until the fish and shrimp are coarsely chopped.
  • Prepare a 12-inch nonstick skillet by spraying it with cooking spray and heating it over medium heat. Scoop the fish mixture into the skillet using a scant 1/3 cup measure and then flatten it with a spatula. Cook for 4 minutes, then flip the patties and cook for an additional 4 minutes or until they are firm. Serve the patties with tartar sauce.

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