Fish and Potato Cakes



1 1/2 lbs. cod, scrod, haddock, salmon or snapper filet

2 cups frozen hash browned potato pieces thawed

1/4 cup dried, unseasoned bread crumbs

1/2 Tbsp. dijon mustard

1/2 Tbsp. prepared horseradish

1/2 tsp. dried thyme

pinch cayenne pepper

1 tsp. lemon juice

1/2 tsp. Worcestershire sauce

2 Tbsp. nonfat mayonnaise

1 egg yolk

1/2 - 1 tsp. salt

1/4 tsp. black pepper

1/4 cup flour

1-2 Tbsp. oil for sautéing

  1. Poach fish in simmering water until just no longer translucent, about 5 to 10 minutes. Do not let water boil or the fish will toughen. Remove skin and flake fish into a large bowl.
  2. In another bowl, partially mash potatoes with a fork and add to fish with remaining ingredients except flour. Mix well.
  3. Shape into 8 patties, about 1/2 inch thick. Coat lightly with flour, patting off excess. Heat 1 Tbsp. oil in a large non-stick skillet on medium heat. Add fish cakes and cook until browned, about 5 to 6 minutes. Carefully turn and cook other side until golden brown, about 3 minutes.

Serve with tartar sauce, fresh lemon wedges and green salad.

1 Serving: calories 305 total fat 10 g cholesterol 125 mg sodium 790 mg

Serves 4