Crispy Golden Fish Cakes Directions:
- Bring a pot of salted water to a boil and add the diced potato. Cook for about 10 minutes, or until the potato is fork-tender. Drain and mash the potato until smooth. Let it cool slightly.
- If you haven’t already, cook the fish fillets by baking, steaming, or pan-frying with cooking spray. Once cooked, flake the fish into small pieces using a fork.
- In a large bowl, combine the mashed potato, flaked fish, chopped onion, fat-free Greek yogurt, Dijon mustard, egg, garlic powder, lemon zest, salt, and pepper. Stir until well combined.
- Add the 1/2 cup of whole wheat breadcrumbs and stir to combine. The mixture should hold together; if too wet, add a bit more breadcrumbs.
- Form the mixture into small patties, about 2 to 3 inches in diameter. Place the patties on a plate or tray.
- Lightly coat each patty with a bit of whole wheat breadcrumbs.
- Heat a nonstick frying pan over medium heat and spray it with olive oil spray.
- Add the fish cakes to the pan, cooking for 3-4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the fish cakes to a paper towel-lined plate.
- For the optional dipping sauce, mix 1/4 cup fat-free Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper in a small bowl until smooth.
WW Points Calculation:
- White fish (1 lb): 0 points
- Potato (1 large): 5 points
- Onion (1/2 cup): 0 points
- Fat-free Greek yogurt (1/4 cup): 0 points
- Dijon mustard (1 tbsp): 0 points
- Egg (1 large): 0 points
- Garlic powder and lemon zest: 0 points
- Whole wheat breadcrumbs (1/2 cup): 6 points
- Olive oil spray: 1 point
Total Points: 12
Servings: 4
Per Serving: 3 points
Nutrition Information (per serving):
- Calories: Approximately 150
- Fat: 2g
- Protein: 20g
- Carbohydrates: 15g
- Sugar: 1g
- Sodium: 220mg
I'm waiting for your comments! Enjoy!
