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