1 cup crumbled cooked fish pieces (drained canned salmon, tuna or sardines work great)
½ cup green onions, thinly sliced
¼ cup roasted red peppers or pimentos, chopped (optional)
⅓ cup whole wheat cracker crumbs or cornflake crumbs (plus extra for coating)
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped or 2 tablespoons dried parsley
1 teaspoon garlic, finely chopped or 1 teaspoon garlic powder
½ teaspoon black pepper
pinch of cayenne pepper (optional)
1 tablespoon olive oil or cooking spray
Sauce:
1 cup non-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons fresh dill, chopped or 1 teaspoon dry dill
¼ teaspoon black pepper
pinch of salt
1
Wash hands with soap and warm water. Wash produce well and chop as directed.
2
In a small bowl, stir together all sauce ingredients well. Cover and refrigerate until serving.
3
Drain excess liquid from canned fish. In a large bowl, mix together fish, green onions, roasted red peppers or pimentos, ¼ cup crackers or cornflakes, eggs, lemon juice and zest, parsley, garlic and pepper.
4
Set aside for 5 minutes to allow mixture to come together.
5
Mix gently until well combined. Shape into 8 patties. If mixture is still quite wet, squeeze excess water out when shaping.
6
Coat patties in remainder of cracker or cornflake crumbs.
7
Preheat a large skillet with a small amount of oil. Cook on each side for 3-5 minutes until golden browned and cooked through.
8
Alternatively, place raw patties on a well greased cookie sheet. Spray tops of patties with cooking spray and roast in a 425°F oven for 15 minutes, until golden and cooked through.
9
Serve warm with lemon dill sauce. Enjoy!
Ingredients
Fish Cakes:
1 cup crumbled cooked fish pieces (drained canned salmon, tuna or sardines work great)
½ cup green onions, thinly sliced
¼ cup roasted red peppers or pimentos, chopped (optional)
⅓ cup whole wheat cracker crumbs or cornflake crumbs (plus extra for coating)
2 eggs, beaten
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup fresh parsley, chopped or 2 tablespoons dried parsley
1 teaspoon garlic, finely chopped or 1 teaspoon garlic powder
½ teaspoon black pepper
pinch of cayenne pepper (optional)
1 tablespoon olive oil or cooking spray
Sauce:
1 cup non-fat Greek yogurt
1 teaspoon lemon zest
2 tablespoons fresh dill, chopped or 1 teaspoon dry dill
¼ teaspoon black pepper
pinch of salt
Directions
1
Wash hands with soap and warm water. Wash produce well and chop as directed.
2
In a small bowl, stir together all sauce ingredients well. Cover and refrigerate until serving.
3
Drain excess liquid from canned fish. In a large bowl, mix together fish, green onions, roasted red peppers or pimentos, ¼ cup crackers or cornflakes, eggs, lemon juice and zest, parsley, garlic and pepper.
4
Set aside for 5 minutes to allow mixture to come together.
5
Mix gently until well combined. Shape into 8 patties. If mixture is still quite wet, squeeze excess water out when shaping.
6
Coat patties in remainder of cracker or cornflake crumbs.
7
Preheat a large skillet with a small amount of oil. Cook on each side for 3-5 minutes until golden browned and cooked through.
8
Alternatively, place raw patties on a well greased cookie sheet. Spray tops of patties with cooking spray and roast in a 425°F oven for 15 minutes, until golden and cooked through.
