Spicy Fish Cakes (Cooking Light)

TamTastic

Spicy Fish Cakes


Make these as an appetizer, or serve atop lightly dressed greens for a simple dinner. Garnish with thinly sliced green onions.


1/3 cup chopped green onions
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh basil
2 tablespoons chile paste with garlic
1 teaspoon grated peeled fresh ginger
2 garlic cloves, chopped
1 large egg white
3/4 pound skinless halibut fillets, cut into 1/2-inch pieces
1/2 pound sea scallops
2 teaspoons vegetable oil

Preheat oven to 350°.

Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork.


Yield: 6 servings (serving size: 1 patty)

CALORIES 134 (23% from fat); FAT 3.4g (sat 0.5g,mono 0.9g,poly 1.4g); IRON 0.9mg; CHOLESTEROL 31mg; CALCIUM 49mg; CARBOHYDRATE 6.1g; SODIUM 211mg; PROTEIN 19.4g; FIBER 0.4g

Cooking Light, SEPTEMBER 2004