Asian Fish Cakes


Like magic, your favorite whitefish becomes mouth-watering golden-brown patties with an Oriental flair. Great as a main course, or make smaller patties to serve as an appetizer.

Asian Fish Cakes
  • 1/2 lb Fish, whitefish, mixed species, fillet, raw , such as scrod

  • 3 tbsp minced onion

  • 1 egg whites

  • 1/4 tsp Salt Substitute, no sodium

  • 2 tsp cornstarch , plus some for dusting hands

  • 2 tbsp chopped red bell peppers

  • 1 tbsp red curry paste (Thai curry paste)

  • 2 tbsp fresh green beans , minced (about 4 green beans)

  1. Combine the raw fish, onions, egg white, curry paste, salt, and cornstarch in the bowl of a food processor and blend until well mixed but not totally smooth.

  2. Stir in the green beans and bell peppers.

  3. Dust your hands with a little cornstarch to prevent sticking and form the mixture into eight patties.

  4. Lightly spray or oil a nonstick skillet and saute the cakes in two batches on medium heat for about 4 minutes on each side, until golden and cooked through. Serve immediately.

  5. Additional Information

  6. The recipe can easily be doubled or tripled to feed more people. Also can make smaller patties to serve as an appetizer

Nutritional Facts

Makes 4 servings
Amount Per Serving
Calories 186.3
Total Carbs 5.1g
Dietary Fiber 0.5g
Sugars 1.3g
Total Fat 7.7g
Saturated Fat 1.4g
Unsaturated Fat 6.3g
Potassium 616mg
Protein 22.7g
Sodium 267.1mg
Dietary Exchanges
1 Fat
3 1/4 Very Lean Meat

dinner fish fish and seafood fish peppers curry green beans skillet

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