Fish Cakes

  • Yield: 8 servings


1 1/2pounds fish fillets (red snapper, trout or your choice)
1/2cup chopped onion
1/2cup chopped green bell pepper
1/2cup chopped red bell pepper
1/2teaspoon minced garlic
2-- egg whites
-- Salt and pepper to taste
dash hot sauce
3/4cup Ritz cracker crumbs
1/2cup chopped green onions


  1. Preheat oven to 375F. Coat small nonstick skillet and baking sheet with nonstick cookingspray.
  2. Chop fish into small pieceswith knife or food processor.  Transfer to large bowl, set aside.
  3. In prepared skillet, sautéonion, green and red pepper, and garlic until tender, 5 minutes. Add sautéed seasonings, egg whites, salt and pepper, hot sauce to fish; mix well. Stir in cracker crumbs and green onions until mixture can be formed into cakes.
  4. Form into 8 round portions,place on baking sheet coated with nonstick cooking spray. Bake 30 minutes or until fish flakes.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 136
  • Fat 3g
  • Saturated Fat 1g
  • Cholesterol 30mg
  • Sodium 116mg
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 2g
  • Protein 19g