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Zesty Lemon Fishcakes


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Low Fat Fish Recipes That Are Tasty, Healthy
Zesty Lemon Sauce Fishcakes

This delicious low fat fish recipe is high in proteins.

For the lowfat fish cakes:

Haddock fillets - 350g (skinned)
Potatoes - 350 (coarsely chopped)
Skimmed milk - 5 tbsps
Lemon juice - 1 tbsp
Horseradish sauce - 1 t\bsp
Parsley - 2 tbsp (chopped)
Wholemeal breadcrumbs - 2 cups
Salt and black pepper

For the lemon and chive sauce:

Thinly pared rind and juice of 1/2 a lemon
Dry white wine - 1/2 cup
Ginger - 2 slices
Cornstarch - 2 tsp
Chives - 2 tbsp (chopped)

To make the sauce:

  • Julienne the lemon rind and put in a pan with lemon juice, wine and ginger. Add salt and pepper to taste. Simmer for 5 to 6 minutes.
  • Mix the cornstarch with a little water. Then add into the sauce to thicken it. Add in the chives just 2 minutes before serving.

To make the fishcakes.

  • Boil potatoes for 15 to 20 minutes. Drain the water, and then add in milk and mash. Season with some salt and pepper.
  • Puree the fish with lemon juice, horseradish in a food processor. Then mix with potatoes and parsley.
  • Shape the mixture in to several fish cakes. Depending on how big you want them, you'll have more or less. Coat the fishcakes in breadcrumbs. Chill for 30 minutes.
  • Either grill the fishcakes or sautee in a frying pan. Cook for 5 to 8 minutes until browned and cooked.
  • Serve with the lemon sauce.

>> Click here for delicious, low fat, and healthy Chinese vegetarian cooking and Chinese recipes.

* 1.99g of fat per serving (20g of protein)

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