Fish Cakes Heart Healthy Recipes
HEALTHIER OVEN-BAKED FISH CAKES
Quick and super easy to make, these healthier, lighter, and seriously tasty fish cakes will beat any pre-made, shop-bought alternative.
Provided by Editorial Staff
Categories Appetizer Main Course Snack
Time 50m
Number Of Ingredients 10
Steps:
- Place cubed potatoes in cold, salted water and bring to the boil. Reduce heat to a simmer and cook until just cooked, about 10 minutes. Then drain and allow to dry, before mashing.
- In the meantime (if not using left-over baked/ grilled fish), poach the fish. Place fish in a pan and cover with salted water. Bring to a gentle boil, and allow to simmer for about 5 minutes (depending on the thickness of the fillet) until just cooked. Drain the fish from the water with a slotted spoon, remove skin and, using a fork, flake into large chunks. Discard any bones.
- Place the fish, potatoes, chili, scallions, and cilantro in a bowl, add a squeeze of lime and season with salt and pepper. Use your hands to combine the mixture. Then divide and shape mixture into 4 to 6 even-sized fish patties and place on baking sheet lined with foil
- To bake: Pre-heat oven to 400°F (200°C). Bake for 25 to 30 minutes until golden-brown and crisp. Midway through, turn over and brush tops with a little more olive oil.
- To broil: Pre-heat broiler. Place baking sheet about 4 inches below the heating element. Broil for 5 to 6 mins each side until nicely brown on both sides and hot through. After flipping, brush top with more olive oil.
- Serve with lime wedges.
FISH CAKES (HEART HEALTHY)
Make and share this Fish Cakes (heart Healthy) recipe from Food.com.
Provided by tomestesjr
Categories < 30 Mins
Time 30m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 22
Steps:
- Sauté veggies in olive oil until onions are opaque.
- Add dry seasonings to sauté mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool.
- Combine cornmeal and crackers.
- Add mustard and stir until mixed well.
- Add veggies.
- Crumble fish into the mixture (I leave the fish in large flakes and do not crush).
- Stir until all of the fish is coated.
- Add eggbeaters and stir until mixture comes together.
- Drop 2 heaping tablespoons onto a medium hot griddle or pan after spraying with Pam.
- Turn when set and browned (about 3 minutes).
- I spray the Pam onto the cakes before turning.
- Press down gently.
- When the second side is browned, remove to serving plate. I serve with my home made cocktail sauce.
Nutrition Facts : Calories 66.5, Fat 3.2, SaturatedFat 0.5, Sodium 415.6, Carbohydrate 8.6, Fiber 1.5, Sugar 1, Protein 1.5
More about "fish cakes heart healthy recipes"
FAVORITE FISH CAKES RECIPE - MARIE BOSTWICK
From mariebostwick.com
Servings 2Estimated Reading Time 6 mins
- Drain liquid from each can of fish and place in a medium sized bowl. Flake with a fork. Add eggs and stir to combine. Add Old Bay Seasoning (or alternate spice mix, see blog post), plus scallions, and cilantro or parsley. Stir to combine.
- Stir in bread crumbs until just combined. Divide fish cake mixture into four equal balls. Using hands, press balls firmly to create four patties.
- Heat 2 t. of olive oil in ceramic or nonstick pan over medium high heat. Place fish cakes in pan and cook until golden brown, 3 to 4 minutes. Add remaining 2 t. olive oil. Flip fish cakes over and cook for an additional 3 minutes.
SIMPLE FISH CAKES | HOW TO MAKE ... - GO HEALTHY EVER AFTER
From gohealthyeverafter.com
5/5 (4)Calories 115 per serving
- Cook the fish fillet with 1/2 teaspoon salt in a large pot of water. Once the water starts boiling, let it simmer for 5 to 10 minutes depending on the thickness of the fillet. Remove from heat, cool and separate the flesh from bones and skin if any. Dry the flesh on paper towels. Transfer to a mixing bowl and mash well. (Note1)
- Prepare the vegetables and seasoning mix: Heat 1 tablespoon of oil in a pan, saute the onions, minced ginger and garlic. After 5 minutes, add the tomatoes and saute until they are cooked and mushy. Add all the spices and 1 teaspoon salt and mix on low flame until you get an almost dry consistency. Turn off the heat.
- Cool the mixture and add to the fish along with egg and cilantro. Dry-grind the oats coarsely (to the texture of breadcrumbs) and add to the mixture. Mix well.
- Shape the mixture into about 15 lime-sized balls and flatten them into rounds. Heat the remaining oil in a pan and shallow-fry the fish patties on medium heat, turning them over until you get a uniform golden brown tint.
THAI FISH CAKES | HEALTHY SNACK IDEAS - HEART FOUNDATION
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Servings 6Total Time 30 minsCategory Dinner
FISH CAKES | RICARDO
From ricardocuisine.com
5/5 (19)Total Time 1 hrCategory Main DishesCalories 295 per serving
HEART-HEALTHY TROUT & DILL FISHCAKES - DRINK | RECIPES
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10 BEST HEALTHY BAKED WHITEFISH RECIPES | YUMMLY
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EASY POTATO FISH CAKES (HEALTHY) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
Reviews 2Category Dinner, LunchCuisine Low FatTotal Time 33 mins
- Boil the potatoes until tender. Remove from the heat, drain well, add the cream cheese and mash until smooth while still hot, using a potato masher.
- Meanwhile in another pot gently cook the fish, covered, from frozen for about 15 minutes (do not overcook) without adding any water - there should be sufficient water from the fish thawing. Stir occasionally to prevent the fish sticking to the pot. Remove from the heat, drain well, then mash with a fork or back of a spoon while still hot. *see Notes below for alternative ways of preparing the fish.
- Combine the potatoes, fish (they can still be warm), chives and seasoning and mix together using a potato masher until the mixture is smooth and creamy. If the mixture doesn't seem thick enough add a bit of breadcrumbs (1-2 tablespoons).
HEALTHY FISH CAKES - HEALTHY FOOD GUIDE
From healthyfood.com
3.5/5 Total Time 30 minsCategory MainsCalories 286 per serving
- 1 Flake the fish into a bowl. Add the mashed potato, onion, parsley, salt and pepper and combine. Turn the fish mixture onto a board and divide into even-shaped cakes (8-10).
- 2 Beat egg and water together, then dip the fish cake into the egg mixture and roll in breadcrumbs.
- 3 Spray oil in a frying pan and heat. Add the fish cakes and cook until golden. Remove and drain on paper towels. Serve with salad.
TUNA FISH CAKES - HEART MATTERS MAGAZINE
From bhf.org.uk
- 1. Start the day before, or at least six hours before. Mix the mayo, yoghurt, chives and zest. Spoon into four ice-cube tray sections. Freeze until solid. 2. Once frozen, bring a pan of water to the boil and cook the potatoes until tender (12 to 15 minutes). Drain and mash with the fish and pepper. Divide into four and leave to cool for 30 minutes. 3. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Mix the breadcrumbs and oil. Shape a portion of mashed fish around each frozen cube. Flatten a little, then dip in the egg and coat lightly in breadcrumbs. Place on a baking tray lined with non-stick paper and cook for 15 minutes. (Once cooked, they can be frozen. Reheat at 180ºC/160ºC fan/gas mark 4 for 25 minutes.) 4. While they’re cooking, prepare the salad. Divide the chicory or little gem, halve the tomatoes and slice the radishes. Toss together and divide between two plates. How we made it healthier Adding low-fat mayonnaise gives a rich flavour without the fat content of butter. Bakin
- Reader-tested recipe This recipe has been tried and tested by members of our Patient Information Panel.
- Heart Matters reader Jude Staples said: “I really liked making the dish – I’d never done the frozen middles before but it was great fun, and not as complicated as I thought it would be. "The fishcakes were delicious and a real novelty.”
10 HEALTHY BAKED FISH RECIPES - IMMACULATE BITES
From africanbites.com
- Oven-Baked Salmon. Salmon is such a remarkable fish. Flaky, smooth, and so beautifully pink, it’s fish royalty. And cooking it right is essential to making the most of this delectable taste of the sea.
- Whole Baked Sea Bass. Flaky and pearly white, sea bass is a fantastic fish for baked fish recipes. The secret here is marinating the fish to give it lots of flavors.
- Baked Halibut. I know you’ll love this one. Halibut is a unique fish — it’s flaky but firm and much more flavorful than most other white fish. When baked, it’s tender but meaty — perfect for a side of asparagus and cherry tomatoes.
- Garlic Butter Salmon in Foil Paper. There’s more than one way to cook salmon, especially if you’re baking it. We’re wrapping a few pink fillets in aluminum foil for this recipe to guarantee moist fish packed with flavor.
- Baked Cod Recipe. Cod is flaky and salty, and it’s so easy to infuse with a wide range of flavors. That’s likely why I love it so much. Baking cod is easy and only takes a few minutes, especially if cooked on high.
- Cajun Salmon One-Sheet Pan. If you thought you knew every way to bake salmon, well, you’re in for a pleasant surprise. Because here’s a third way of dressing up this marvelous fish.
- Baked Tilapia. Tilapia is inexpensive, and it’s everywhere, so it’s an easy find. That makes it perfect for weeknights. And if tilapia isn’t on your weekly rotation, then this baked fish recipe will convince you to put it there.
- Crab-Stuffed Salmon. You can have crab-stuffed salmon on the table in thirty minutes, but it tastes like you spend the entire day in the kitchen! Mouthwatering spices and silky cream cheese give this unique salmon dish its unequaled personality.
- Teriyaki Salmon. A delightfully sticky, umami-rich teriyaki glaze elevates salmon to new heights. The glaze also seals the salmon’s juiciness — this means this one has the flavor AND the texture you want.
- Parmesan-Crusted Tilapia. Let’s seal the deal with one of my favorite baked fish recipes. Think of a crispy breadcrumb and parmesan crust protecting a fork-tender tilapia filet — that’s what I call a meal for special occasions.
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