Fish

Halibut Fishcakes is for Dinner.

Halibut Fishcakes takes 15 minutes to prepare.

Halibut Fishcakes takes 5 minutes to cook.

Halibut Fishcakes makes 2 servings.

The ingredients for Halibut Fishcakes are:

2 Fillet of Halibut (cooked/leftovers)
1 Egg
2 tbsp Sour Cream
1 tbsp fresh Basil leaf, minced
1 tbsp fresh Dill weed, minced
1 clove Garlic, pressed or chopped
2 tbsp grated Parmesan cheese
4 lemon wedges
1/4 cup Panko/Bread Crumbs (to coat cakes in)
1 tbsp Olive Oil, to coat frying pan
Optional garnishes: dill sprigs and lemon wedges

Here is how you make Halibut Fishcakes:

Flake halibut in a bowl. Make sure to remove all bones. Add egg, sour cream, dill, garlic, basil, and Parmesan cheese. Mix ingredients. Divide into about 6-8 palm-sized patties, coat in panko, and fry on medium to medium high until golden brown, about 2-3 minutes per side. Pat excess oil off with a paper towel. Squeeze a lemon wedge over fishcakes. Number of Servings: 2Recipe submitted by SparkPeople user JANECRANE.

The nutritional information for Halibut Fishcakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 605.2

• Total Fat: 18.7 g
• Cholesterol: 245.5 mg
• Sodium: 441.3 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 0.7 g
• Protein: 92.2 g