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Fish Cakes and Lemony Salad
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Nutrition Facts
Serving Size 151 g
(Approx. 4 Servings)
Amount Per Serving
Calories 210 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 125 mg 5%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 16 g
Vitamin A 15% • Iron 6%
Vitamin C 20% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Fish Cakes and Lemony Salad
Rate and Review | Read Reviews (2)
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp H-E-B Extra Virgin Olive Oil
1 lemon, juiced
1/2 Tsp H-E-B Dijon Mustard
12 Oz cod fillets, cooked and flaked
1 large eggs, beaten
1/4 cup(s) H-E-B Real Mayonnaise
1/2 cup(s) green onions, thin sliced
1/2 Tsp cayenne pepper
1/4 cup(s) H-E-B Italian Panko
2 Tbsp Hill Country Fare Canola Oil
5 Oz H-E-B Baby Spring Mix
1 lemon, sliced
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Instructions

1
Combine olive oil, lemon juice, mustard, and 2 tablespoons water in a salad cruet; shake, set aside.
2
Combine flaked fish, egg, mayonnaise, green onions, cayenne pepper and Italian panko in a large mixing bowl.
3
Form the mixture into 4 cakes, place on a foil-lined sheet pan.
4
Heat a heavy-bottom skillet for 3 minutes over medium heat.
5
Add oil, fry cakes two at a time for about 2 minutes on each side, place on paper towels to drain.
6
Place spring mix and seafood cakes on individual plates, garnish with lemon slices,and serve with the dressing.

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