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Fish Cakes with Tartar Sauce

Categories: Snacks
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

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  1. In a medium bowl, combine mayonnaise, pickle relish, and horseradish sauce. Cover and refrigerate while preparing fish cakes.
  2. 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.
  3. Using a 1/2-cup measuring cup as a guide, form mixture into 4 patties.
  4. Place patties in a large skillet sprayed with butter-flavored cooking spray.
  5. Brown the cakes for 3 to 4 minutes on each side or until golden brown.
  6. 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.

excerpted from:

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.

If you'd like to buy this book, click here or on the book cover.

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