Dinner

Fish Cakes - using leftover fish is for Dinner.

Fish Cakes - using leftover fish takes 15 minutes to prepare.

Fish Cakes - using leftover fish takes 10 minutes to cook.

Fish Cakes - using leftover fish makes 3 servings.

The ingredients for Fish Cakes - using leftover fish are:

12 oz leftover cooked fish (I used Mahi Mahi)
1/2 cup finely chopped Red Onions
1/2 cup, finely diced Celery
2 cloves Garlic, minced
1 tbsp Olive Oil
1 cup grated raw Zucchini
1 large Egg ,beaten
2 tbsp freshly squeezed Lemon Juice
2 tbsp Coconut Flour
1 tbsp dried parsley
1/4 tsp dried thyme
1/4 tsp Salt
1/4 tsp Pepper
Refined Coconut Oil or other preferred fat for frying

Here is how you make Fish Cakes - using leftover fish:

Finely chop the onions, celery, and mince the garlic. Finely chop/mash the leftover fish and put it in a mixing bowl. Add the grated zucchini, beaten egg, and lemon juice and mix wellSaute the celery, onion, and garlic in the olive oil. When cooked to your liking, add to the fish mixture in the bowl. Mix in the coconut flour, parsley, thyme, salt, and pepper.Form into six patties and saute in fat of your choosing about 5 minutes on a side or until done. Serve with lemon, lime, or tartar sauce.I served these with sauted onions and bell peppers for the vegetable.Serving Size: Makes 6 - each serving is 2 fish cakesNumber of Servings: 3Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Fish Cakes - using leftover fish is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 315.7

• Total Fat: 17.5 g
• Cholesterol: 168.7 mg
• Sodium: 376.7 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 4.0 g
• Protein: 30.9 g

The dietary needs meet for Fish Cakes - using leftover fish is Gluten Free