healthy fish cakes

These fish cakes can be made with any kind of white fish. I used tilapia. I added vegetables that I had on hand so they look quite colorful: sweet red pepper, corn kernels, green beans, scallions, and cilantro. And healthy. It is an easy dish to make with whatever vegetables are available, so long as they as chopped small and cook quickly. I decided to use sweet pepper instead of the scotch bonnet. And use different colors of fresh vegetables to make the fish cakes bright and crisp.

Healthy Fish Cakes

Yield: 10 patties

2 cups cooked white fish fillets, e.g. tilapia, cod, flaked

2 large eggs beaten

1 medium tomato, seeded and chopped

1/4 cup scallions and/or cilantro, chopped fine

1/4 cup each chopped green beans, fresh corn kernels (can use green peas, chopped mushrooms)

1 tablespoon garlic, minced

Salt and pepper to taste

1/2 to 1 whole scotch bonnet pepper, seedless or with seeds for more heat (substitute sweet red pepper)

1/3 cup coconut flour (can use wheat flour)

1-2 tablespoons milk, optional

Olive oil spray

Place the fillets on a paper towel lined plate. Cook in the microwave on high heat, 1 1/2-minutes per side. Place fillets in a large bowl and let cool slightly. Using two forks, flake the fillets.

Add the beaten eggs to the bowl. Add the vegetables and the flour. Stir to combine with a spatula. Scoop up some on a spatula and drop into the bowl. It should clump together. If it doesn’t, add the milk 1 tablespoon at a time.

Cook in two batches. Spray a 10-inch non-stick skillet with olive oil. Heat over medium-heat. Using a 1/4-cup measure, scoop some of the fish mixture into the pan. Slightly flatten. Continue scooping until the pan has 4-5 patties. Cook until golden brown on the bottom, about 2-3 minutes. Flip and continue cooking on the second side for another 2-3 minutes. Remove the fish cakes to a plate and keep warm. Spray the pan with more olive oil and scoop more fish mixture into the skillet. Repeat the process.

Serve on a brioche bun with lettuce, tomatoes, and cucumbers, or on a bed of iceberg lettuce. The three dipping sauces in the picture are (from left to right): Sriracha sauce, Jamaican green seasoning, and garlic aioli. Other suggested sauces: cocktail sauce, basil pesto, and Sriracha mayonnaise. Be creative!