Fish Cakes with Tartar Sauce
Type: Main Dishes
Fish cakes are traditionally prepared with cod, but you can make this tasty version using canned tuna.
Serves: Serves: 4
- 1/2 cup Kraft fat-free mayonnaise
- 2 tablespoons sweet pickle relish
- 2 teaspoons prepared horseradish sauce
- 2/3 cup (1 1/2 ounces) instant potato flakes
- 1/2 cup boiling water
- 2 tablespoons Land O Lakes no-fat sour cream
- 1 teaspoon Dijon mustard
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon Worcestershire sauce
- 2 (6-ounce) cans white tuna, packed in water, drained and flaked
- In a medium bowl, combine mayonnaise, pickle relish, and horseradish sauce. Cover and refrigerate while preparing fish cakes.
- In a large bowl, combine potato flakes and boiling water. Stir in sour cream, mustard, parsley flakes, and Worcestershire sauce. Add tuna. Mix well to combine.
- Using a 1/2-cup measuring cup as a guide, form mixture into 4 patties.
- Place patties in a large skillet sprayed with butter-flavored cooking spray.
- Brown the cakes for 3 to 4 minutes on each side or until golden brown.
- For each serving, place 1 fish cake on a plate and spoon about 2 tablespoons tartar sauce over top.
- 2 cups cold cooked and flaked cod can be substituted for tuna.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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