Tasty White Fish Cakes
|White fish||2 Cup (32 tbs), coarsely chopped|
|Panko||2 Cup (32 tbs) (Japanese Breadcrumbs)|
|Finely chopped jalapeno||1 1⁄2 Teaspoon|
|Red pepper||1⁄2 , finely chopped|
|Finely chopped basil||2 Tablespoon|
|Finely chopped cilantro||2 Tablespoon|
|Egg||1 , lightly beaten|
|Fish sauce||1 Tablespoon|
|Canola oil||1 Tablespoon|
|Canola oil||1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed For Deep Frying)|
|Sweet chili sauce||1⁄3 Cup (5.33 tbs)|
In a large bowl, combine white fish, green onion, jalapeno, red pepper, basil, cilantro and mint.
Gently mix together.
Add egg and fish sauce.
Stir to combine.
Add panko breadcrumbs and blend together.
Let sit for 5 minutes. Divide into 8 cakes.
Heat canola oil in a saucepan over medium high heat.
Add cakes; fry for 6 minutes on each side or until golden brown or until fish is cooked through. S
erve with sweet chili sauce.
Tips for frying:
Canola oil optimal deep-frying temperature is 375 F.
Preheat the oil to about 15 F higher than its optimal deep-frying temperature to ensure that the oil remains at optimal frying temperature when you place the food in the oil.
Canola oil has a high smoke point of 475 F.
For more information please visit: http://www.mcgacanola.org/
Calories 424 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 133.3 mg44.4%
Sodium 881.9 mg36.7%
Total Carbohydrates 36 g11.9%
Dietary Fiber 2.7 g10.6%
Sugars 9.1 g
Protein 29 g58.2%
Vitamin A 46.8% Vitamin C 52.9%
Calcium 9.4% Iron 8%
*Based on a 2000 Calorie diet