FISH CAKES
Oat bran makes a wonderful binder to hold the fish together
in these delicious "mock crab cakes." Recipe from Oat Cuisine,
(c)1989 by Bobbie Hinman, Prima Publishing & Communications.
1 pound cooked fish, flaked*
1/4 cup oat bran
1 tsp seafood seasoning
1 Tbsp dried parsley flakes
2 tsp baking powder
2 Tbsp reduced-calorie mayonnaise
2 egg whites
1/4 cup skim milk
Salt to taste (optional)**
*Use any non-oily fish such as flounder, sole or orange roughy
**Optional salt is NOT included in the total sodium in the
nutritional analysis
In a large bowl, combine all ingredients. Mix well. Shape
into 10 patties. Place in refrigerator and chill 1 hour or more.
Preheat a nonstick skillet or griddle over medium heat. Oil it
lightly or spray with a nonstick cooking spray. Cook fish cakes
until lightly browned on both sides, turning carefully several
times. Makes 10 Servings.
Per (1 Patty) Serving: 76 Cal; 2 g Total Fat; 2 g Carb; 32 mg
Cholesterol; 309 mg Sodium; 12 g Protein; 1 g Fiber.
Exchanges: 1-1/2 Lean Meat.