Fish Cakes
Introductory Comments
This is a great use for leftover fish. Yummy, exciting, and flavorful - not your usual leftover. Salute!
Yields
4-6 Servings
Ingredients
12 ounces of cooked white fish
4 tablespoons soy mayonnaise (see recipes) or Vegenaise
1/4 cup Italian bread crumbs
1 tablespoon fresh parsley
salt and pepper to taste
1/2 cup whole wheat pastry flour
12 ounces silken tofu
4 tablespoons safflower oil, divided
1 cup panko
Directions
Combine the fish, soy mayonnaise, breadcrumbs, parsley, and salt and pepper to taste. Form into small patties, about 2-3 inches across. Place in the refrigerator for 15 minutes. Meanwhile, blend the silken tofu and oil until smooth. Slowly add soymilk until you reach the consistency of yogurt. Heat 2 tablespoons of oil in a skillet over medium heat. Dip the fish cakes first in the flour, then in the tofu mixture, and finally in the panko. Fry the fish cakes in the skillet until golden brown on both sides. Serve with Lemon-Herb Aioli.
Health Topic
Variations
Organ/Organ System
Picture
Brooke Northcutt