Smoked Trout Cakes With Mustard Chive Cream Sauce
|Mustard chive cream sauce||1 Tablespoon|
|White bread slices||2 Ounce (2 Slices, 1 Ounce Each, Divided)|
|Prepared mashed potatoes||8 Ounce (Refrigerated, 1 Cup)|
|Skinless boneless smoked trout||4 Ounce, flaked|
|Egg||1 Large, lightly beaten|
|Low fat sour cream||2 Tablespoon|
|Chopped fresh chives||3 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
1. Prepare Mustard-Chive Cream Sauce.
2. Preheat oven to 350°.
3. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Sprinkle 3/4 cup breadcrumbs on a baking sheet. Bake at 350° for 5 minutes or until golden; set aside.
4. Combine remaining 1/4 cup breadcrumbs, mashed potatoes, and next 7 ingredients in a medium bowl. Shape mixture into 8 small patties. Place toasted breadcrumbs on a plate or shallow dish. Dredge fish cakes in breadcrumbs and set aside.
5. Coat fish cakes on each side with cooking spray. Cook cakes in a medium nonstick skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Top cakes with Mustard-Chive Cream Sauce.
Serving size: Complete recipe
Calories 1274 Calories from Fat 184
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 7 g35%
Trans Fat 0 g
Cholesterol 222 mg74%
Sodium 1265.8 mg52.7%
Total Carbohydrates 222 g74.2%
Dietary Fiber 23 g92%
Sugars 1.6 g
Protein 59 g117.4%
Vitamin A 97.2% Vitamin C 259.4%
Calcium 15.2% Iron 19.5%
*Based on a 2000 Calorie diet