Fish Potato Cakes
You would not regret having those left over fish and potatoes. Grab them out from your fridge and try this recipe. This is not like other potato cakes that are usually fatty. Since it utilizes nonfat milk and fish, the resulting dish is low in fat. Fish is usually doubted to be tasty when mixed with potatoes. But if you try this recipe, you will have no doubts! Simply follow these steps and enjoy this unique, low fat meal!
Ingredients
- 2 cups of cooked white fish fillets (473 g)
- 4 medium potatoes, boiled and mashed
- 2 tablespoons light butter (30 g)
- 2 tablespoons nonfat milk (30 ml)
- 1 tablespoon lemon juice ( 15 ml)
- 1 teaspoon parsley (5 g)
- ¼ teaspoon thyme (1.25 ml)
- ½ teaspoon onion powder (2.5 g)
- ¼ cup breadcrumbs (15 g)
- Catsup, for topping
Instructions
- In a large mixing bowl, Mix all ingredients together except for the breadcrumbs.
- While preheating the oven to 350 degrees F, shape the mixture into 6 patties using a cup or spoon.
- Dip each side of the patties into the breadcrumbs.
- Place into baking pan and Bake at 350 degrees F for 20 minutes.
- Serve warm and enjoy.
Notes
Spread with catsup on top of potato patties to give a little sweet and sour taste.
