Fish Cakes
Tasty spin on traditional fish cakes with bean puree adding extra protein & fibre! Serve as an appetizer or add a salad and rice to make a meal.
Servings 6 cakes
Calories 141
Ingredients
- 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 notes)
- 1/4 cup (60 mL) barbeque sauce, plus extra, as desired
- 3 Tbsp (45 mL) chickpea flour (see notes)
- 1 clove garlic, minced
- 1/8 tsp (0.5 mL) marjoram
- 1/8 tsp (0.5 mL) dried parsley
- 1/8 tsp (0.5 mL) paprika
Instructions
- 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.
Notes
- 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. Check out our website for more info!
Nutrition
Serving Size: 1cake | Calories: 141 | Total Fat: 2g | Saturated Fat: 0.5g | Carbohydrate: 18g | Fibre: 3g | Sugars: 4g | Protein: 13g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 519mg | Iron: 2mg