Pair our tasty fish cakes with your favourite vegetable salad for a refreshingly light meal for any time of year!
- Serving Size 1 cake
- Calories 141
- Fat 2 g
- Saturated Fat 0.5 g
- Cholesterol 30 mg
- Carbohydrate 18 g
- Fibre 3 g
- Sugars 4 g
- Protein 13 g
- Sodium 147 mg
- Potassium 519 mg
- Folate 53 mcg
- Iron 2 mg
- 10 oz (280 g) mild white fish, cooked
- 1/2 stalk celery, minced
- 3 green onions, finely sliced
- 1 medium russet potato, baked & cooled
- 1/2 cup (125 mL) white bean purée (see tips)
- 1/4 cup (60 mL) barbeque sauce, plus extra as desired
- 3 Tbsp (45 mL) chickpea flour
- 1 garlic clove, minced
- 1/8 tsp (0.5 mL) marjoram
- 1/8 tsp (0.5 mL) parsley
- 1/8 tsp (0.5 mL) paprika
In a medium sized bowl, gently flake fish into small chunks then gently mix in the celery and green onion.
Remove skin from potato and grate potato into fish mixture.
In a separate bowl, combine bean purée, barbecue sauce, chickpea flour, garlic and spices. Add to fish/potato mixture and gently mix until fully combined being careful to keep the fish from falling apart.
Divide the fish into 6 equal amounts and press into patties. Chill patties for 30 minutes to 1 hour.
Preheat oven to 350°F (180°C).
Lightly grease a non-stick frying pan and heat until shimmering. Fry fish cakes until golden brown on each side flipping carefully only once.
Lightly spray a broiler pan and place fish cakes on broiler pan. Brush tops of fish cakes with additional barbecue sauce and cook in preheated oven for an additional 10 minutes.
- To ensure this recipe is gluten free, use a gluten free barbeque sauce.
- You can use regular flour if you don’t have chickpea flour, in the same amount.
- If you don’t have marjoram on hand, oregano, savory or thyme are great substitutes!
- White bean purée can be made from white kidney, cannellini, Great Northern or navy beans.