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  #1   ^
Old Sun, Mar-30-14, 18:59
CalicoPaws CalicoPaws is offline
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Posts: 21
 
Plan: Dr. Bernstein
Stats: 172/161/135 Female 60"
BF:
Progress: 30%
Location: Tennessee
Default fish cakes/patties

These are like crab cakes without the crackers. Three individual frozen raw fish filets were used and I made five patties. Since the fish was raw, I sauteed them on a lower heat at first until I was able to turn them twice.

Ingredients
- fish filets
- half an onion, chopped

- 1 egg
- 2 tablespoons of regular mayo
- about 1/4 to 1/3 cup each of: Bob's Red Mill Flaxseed Meal and Wheat Bran
(This amount might need to be adjusted.)
- several sprigs of chopped cilantro or parsley
- salt, pepper
- dash of lemon juice

Directions
Put the fish and onion in a food processor and pulse until completely shredded. Then, turn this out into a bowl and add the rest of the ingredients stirring until completely mixed.

Form patties and saute them in a large frying pan (slowly if the fish is raw) over medium heat turning them a few times until they are golden brown and have a little crispiness to the outside. (I used butter.)
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  #2   ^
Old Sun, Mar-30-14, 20:04
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

You might try mixing in some egg to get it to stick together even better. Flax meal, almond meal, coconut flour work in these too. I've done this fairly often with canned tuna or salmon.

Good stuff!
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  #3   ^
Old Sun, Mar-30-14, 20:48
CalicoPaws CalicoPaws is offline
New Member
Posts: 21
 
Plan: Dr. Bernstein
Stats: 172/161/135 Female 60"
BF:
Progress: 30%
Location: Tennessee
Default

Well, there is an egg in there. And flaxseed meal, too. They are both in the ingredients!

The reason I use both the flax meal and the bran is for texture. I use almond meal a lot for other things like pancakes, crust for cheese cake, and breading along with parmesan cheese. I don't use coconut flour as much as these others because coconut flour has more carbs even accounting for the fiber (according to the Red Mill packages).
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  #4   ^
Old Sun, Mar-30-14, 20:57
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
Default

Whoa! How'd I miss that. So sorry. Doh! They sound delicious. It makes me think I haven't made them for too long. I especially love it when they get a little crusty.
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  #5   ^
Old Sun, Mar-30-14, 21:07
CalicoPaws CalicoPaws is offline
New Member
Posts: 21
 
Plan: Dr. Bernstein
Stats: 172/161/135 Female 60"
BF:
Progress: 30%
Location: Tennessee
Default

I dunno. Maybe you were rattled because of the earthquake? (You're in California, right?)

I think you're right about the crustiness. For me, texture makes a big difference in how a dish tastes, so when I make crab or fish cakes, I like them really crusty and for some reason they seem to be crustier when I use butter to saute them.
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