Recipe finder
Hazelnut Fish Cakes
- Makes: 8 servings
- Prep 25 mins
- Chill 4 hrs up to
- Bake 20 mins to 22 mins
Ingredients
-
8
6 -
ounces
fresh or frozen skinless, boneless walleye pike fillets or haddock, sole, tilapia or cod fillets
-
1
egg, lightly beaten
-
2/3
cup
light mayonnaise
-
3
tablespoons
snipped fresh cilantro
-
2
tablespoons
lemon juice
-
1
tablespoon
Old Bay Seasoning
-
1/2
teaspoon
celery seeds
-
1/2
teaspoon
dry mustard
-
1
cup
panko (Japanese-style bread crumbs) or fine dry bread crumbs
-
2/3
cup
finely chopped toasted hazelnuts (filberts)
-
Herby Tartar Sauce (see recipe, Herby Tartar Sauce)
-
Lemon wedges (optional)
Directions
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Flake fish with a fork or chop with a sharp knife. Set aside.
- In a medium bowl, combine egg, mayonnaise, cilantro, lemon juice, Old Bay Seasoning, celery seeds and dry mustard. Stir in fish. Carefully shape into 8 patties. Chill 4 hours.
- In a shallow dish, combine panko and hazelnuts. Carefully dip a patty into panko mixture; coat both sides. Place in a greased shallow baking pan. Repeat with the remaining patties and panko mixture.
- Bake, uncovered, in a 425 degrees oven for 20 to 22 minutes or until golden brown and heated through (160 degrees F.)
- Serve fish cakes with Herby Tartar Sauce and, if you like, lemon wedges.
Nutrition Facts
(Hazelnut Fish Cakes)
Servings Per Recipe 8, calcium (mg) 212, iron (mg) 3, vit. A (IU) 389, fiber (g) 1, sugar (g) 3, Potassium (mg) 784, Niacin (mg) 4, Monosaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 9, Folate (µg) 44, sodium (mg) 653, Cobalamin (Vit. B12) (µg) 4, sat. fat (g) 3, Mark as Free Exchange () 0, cal. (kcal) 405, Thiamin (mg) 1, chol. (mg) 184, vit. C (mg) 4, Fat, total (g) 24, carb. (g) 11, Riboflavin (mg) 0, pro. (g) 36