Fish & Chips Cakes

Fish & Chips Cakes

Food Fact:

A fishcake is a food item similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter and fried. Fishcakes are often served in British fish and chips shops. Tilapia is a type of fish that has a mild flavor and holds seasoning quite well. This makes it perfect for people who claim to loathe fish. You can also check fill sea bream another fish recipe from Gourmandia.

Healthy Benefits:

One of the most notable health benefits of tilapia is its low in calories. Tilapia is also a great source of omega-3 fatty acids, which can help you maintain a healthy blood pressure and keep heart disease at bay. Tilapia has plenty of potassium and contains vitamin B12.

Ingredients for Fish Cakes:

1 pound tilapia or any firm white fish

1 (12 oz) can or bottle light beer

1½ cups (2½ oz) crushed reduced-fat potato chips, such as Baked Lays

½ cup scallions, chopped

1 egg, I like using Eggland’s Best eggs

¼ cup malt vinegar or cider vinegar

1 tablespoon fresh garlic, chopped

1 teaspoon Dijon or yellow mustard

½ teaspoon salt

Fresh ground pepper, to taste

Cooking spray

2 teaspoons olive oil

Ingredients for Honey Mustard Coleslaw:

3½ cups purple cabbage, shredded

1 cup carrots, shredded

½ cup scallions, chopped

2 tablespoon light mayonnaise, I like Best Foods (Hellman’s) Light

1 tablespoon honey

1 tablespoon spicy or yellow mustard (not Dijon)

Lemon slices and malt vinegar or cider vinegar served on the side.

Preparation/How to make One:

1. In large pan, add fish and beer. Poach over medium heat for about 3 minutes. Turn fish over and continue to poach about 2-3 minutes until fish flakes easily with a fork. Remove to a plate and discard liquid.

2. In a food processor, add fish, potato chips, scallions, egg, vinegar, garlic, mustard, salt and pepper. Pulse until minced and blended.

3. Using ¼ cup measure, scoop to make 12 cakes. Each cake will be slightly smaller than the full measuring cup. Shape into ½ inch thick patties.

4. Coat a large nonstick pan with cooking spray. Heat 2 teaspoons of olive oil in pan. Add all patties and cook over medium heat about 2 minutes per side until golden brown.

5. To make the coleslaw-In a large bowl add all the ingredients and toss well to coat.

6. To Serve-Place 3 fish cakes on each plate. Serve each with lemon slices and vinegar on the side for dipping. Add about 1 cup Honey Mustard Coleslaw to each plate.

7. These fish cakes will keep for 2 days. Reheat in a nonstick pan on each side until hot.

Serves 4 (3 fish cakes per serving)