Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
David Bonom
Recipe by Cooking Light September 2006

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Recipe Summary

Yield:
12 servings (serving size: 2 patties and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 5 ingredients in a small bowl. Set aside.

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  • Preheat oven to 400°.

  • To prepare cakes, place green bell pepper and the next 4 ingredients (through onion) in a food processor; pulse until minced. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper mixture; sauté 5 minutes or until vegetables are tender. Remove from heat; cool completely. Wipe pan clean with a paper towel.

  • Place bread in food processor; process until coarse crumbs measure 1 cup. Chop 1 pound of fish into 1/4-inch pieces; place in a large bowl. Chop remaining 1/2 pound fish; place in food processor. Pulse until finely minced; add to chopped fish. Add bell pepper mixture, breadcrumbs, 1 3/4 teaspoons salt, 1/2 teaspoon black pepper, orange rind, and egg whites to fish mixture; stir until well blended.

  • Divide fish mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty. Heat 1 teaspoon oil in pan over medium-high heat. Add 6 patties; cook 2 1/2 minutes on each side or until browned. Transfer patties to a baking sheet coated with cooking spray. Repeat process 3 times with remaining oil and patties. Bake at 400° for 10 minutes or until cooked through. Serve with sauce.

Nutrition Facts

126 calories; calories from fat 25%; fat 3.5g; saturated fat 0.7g; mono fat 1.3g; poly fat 0.6g; protein 13.6g; carbohydrates 9.8g; fiber 1.3g; cholesterol 22mg; iron 0.6mg; sodium 543mg; calcium 46mg.
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