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Catfish Cakes

Provided by dLife

  • Saved by 9 people
  • Shared 5 Times

This recipe is part of these featured cookbooks:
  • Prep: 10 mins
  • Cook: 12 mins
  • Ready in: 22 mins
  • Serves:

Ingredients

  • 1 lb catfish fillets (8 fillets)
  • 2 fresh green onions, minced
  • 1 Chili Peppers, banana, fresh, small, 4" long, cored, seeded, and chopped
  • 2 garlic cloves, medium, minced
  • 1 tbsp fresh ginger root, grated or minced
  • 1 tbsp Bragg’s Liquid Aminos
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon peel
  • 4 tbsp Flour, rice, white (optional)
  • 4 tsp olive oil (or peanut oil, optional)
  • Cooking spray
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Cooking Instructions

Preheat oven to 375F.

Begin by cutting the fish into 1-inch pieces. Combine the fish, green onions, banana pepper, ginger, garlic, Bragg's Liquid Aminos, lemon juice, and lemon zest in a blender or food processor. Do not puree this mixture, only process it until it is roughly chopped and mixed well.

Mold the fish mix into about 16 patties of roughly 2 tablespoons each. For crunchier catfish cakes, coat each side with some rice flour and then lightly spritz the top with olive or peanut oil before baking.

Place patties on a baking sheet treated with nonstick cooking spray. Bake until crisp, roughly 12 to 15 minutes.

Recipe Notes

Nutritional Information (optional ingredients not included): Per Serving— Calories: 92.9 Carbohydrates: 1.1g Protein: 14.9g Cholesterol: 52.3mg Sodium: 122.5mg Fiber: 0.3g Saturated Fat: 0.7g Total Fat: 2.7g

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Recipe Location

This recipe has been added to the following public cookbooks:
billys notable cooking, Diabetes Cookbook, Diabetes-Friendly Recipes June 5

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