These fish cakes were tasty and lasted into the week for us. I do have to knock off some points for the fact that it was difficult to form and hold the shape of the cake. I had to leave out the cilantro because my partner dislikes it. I feel that it is needed for a boost of flavor to the fish cakes.
Asian-Style Fish Cakes
High flavors reign in these Asian-Style Fish Cakes that start with your choice of tilapia, cod, or haddock.
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Chill: 30 Minutes
- Calories: 268
- Fat: 7g
- Saturated fat: 1g
- Protein: 31g
- Carbohydrate: 19g
- Fiber: 1g
- Cholesterol: 73mg
- Sodium: 360mg
- 2 pounds tilapia, cod or haddock
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 3/4 teaspoon cayenne
- 1 1-inch piece fresh ginger, peeled, thinly sliced
- 2 limes, thinly sliced
- 2 large egg whites
- 1/2 cup water chestnuts, drained and finely chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped chives
- 3 tablespoons chopped shallots
- 3 tablespoons lime juice
- 2 tablespoons ponzu sauce
- 3 cups panko
- 2 tablespoons vegetable oil
- 1. Preheat oven to 400ºF. Pat fish dry. Place each fillet on a large piece of heavy-duty foil. Mix salt, coriander and 1/2 tsp. cayenne; sprinkle over fish. Top with ginger and limes. Fold foil over fish; seal. Place on a baking sheet; roast until fish is cooked through, 12 to 18 minutes. Remove fish from foil; let cool. Discard limes and ginger; pat fillets dry. Flake fish with a fork.
- 2. Line a baking sheet with parchment. Mix egg whites, water chestnuts, cilantro, chives, shallots, lime juice, ponzu sauce and remaining 1/4 tsp. cayenne with fish. Fold in 1/2 cup plus 2 Tbsp. panko. Form 16 cakes, using 1/4 cup fish mixture for each. Put remaining panko in a shallow bowl. Dredge each cake in panko. Place cakes on baking sheet; chill for 30 minutes.
- 3. Warm 1 Tbsp. oil in a nonstick skillet over medium heat. Cook cakes in batches until golden, about 4 minutes per side. Wipe skillet between batches; add oil as needed.
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