EatSmarter exclusive recipe

Spicy Fish Cakeswith Orange and Tomato Salsa

Spicy Fish Cakes - Spicy Fish Cakes - Two flavor pairings for patties from the sea—fruity and creamy
Spicy Fish Cakes - Two flavor pairings for patties from the sea—fruity and creamy

(0)

Calories:316 kcal
Difficulty:moderate
Preparation:25 min
Ready in:25 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories316 kcal(16%)
Protein38 g(76%)
Fat11 g(14%)
Carbohydrates13 g(5%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

12 ouncesPollock
2medium-sized Tomatoes
1Oranges
1Garlic clove
½Limes
2 teaspoonsOlive oil
Salt
Pepper
1 pinchRed pepper flakes
½ bunchesBasil
5 ouncesYogurt (low-fat)
1Egg
1 teaspoongrainy Mustard
1 teaspoonCanola oil
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Kitchen Utensils

1 Cutting board, 1 Large knife, 3 Bowls, 1 Small knife, 1 Citrus juicer, 1 Teaspoon, 1 Whisk, 1 Blender, 1 Tablespoon, 1 Non-stick pan, 1 Slotted spatula

Directions

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1 Rinse fish fillets, pat dry, chop finely and place in a bowl. Let chill about 10 minutes in the freezer.
2 Meanwhile, rinse tomatoes, wipe dry and cut out the stems. Finely chop tomatoes and place in another bowl.
3 Use a sharp knife to remove peel and bitter white pith from the orange, following the curve of the fruit. 
4 Working over the bowl with diced tomatoes to catch the juice, cut orange between membranes to remove whole segments. 
5 Squeeze orange membranes to extract as much orange juice as possible into the bowl.
6 Cut the orange segments into cubes and add to the tomatoes.
7 Peel garlic and chop very fine. Squeeze out juice from half a lime into the tomatoes, then add half of the garlic along with 1 teaspoon olive oil. Season with salt, pepper and a pinch of red pepper flakes and mix well.
8 Rinse basil, shake dry, pluck leaves and chop finely. Stir the remaining garlic and olive oil with the yogurt and season the dip with salt and pepper.
9 Place the ice-cold fish cubes in a blender and chop briefly. Separate the egg and add the yolks to the blender (save the whites for another use).
10 Season with salt and pepper, add the mustard and mix to combine. Shape mixture with moistened hands into small, flat patties.
11 Heat the canola oil in a non-stick pan over medium heat. Add fish patties and fry until golden brown on all sides, turning gently, 3-5 minutes. Serve fish cakes immediately with the orange and tomato salsa and basil dip.
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