Curried Fish Cakes
Prep Time: 15 minutes
|
Cook Time: 18 minutes
220 Calories
|
8 Servings
Ingredients
1 lb. Sizzlefish Wild Alaskan Halibut, thawed and cubed
2/3 cup breadcrumbs
1 large egg
1 tbsp fresh lime juice
¼ cup chopped green onion
2 tbsp yellow or red curry paste
½ tsp salt
½ cup high heat oil for frying
½ cup Greek yogurt
¼ cup peeled/grated cucumber
1 tbsp finely chopped cilantro
2 fresh mint leaves, finely chopped
1 tbsp lime juice
1 clove garlic minced
½ tsp ground cumin
¼ tsp salt
Directions
Step 1
Prepare Ingredients
Step 2
Stir together ingredients for yogurt sauce and refrigerate until serving.
Step 3
Blot cubed halibut with paper towel to remove excess liquid. Add to a food processor and pulse a few times to break up fish into small pieces. Add breadcrumbs, egg, lime juice, green onion, curry paste, and salt. Pulse a few more times. Scrape sides and continue to pulse until well combined.
Step 4
Transfer fish mixture to a mixing bowl. Form into 8 equal patties and place on a plate or tray.
Step 5
Heat oil over medium heat for 2 minutes in a large skillet. Working in batches of 4, cook fish cakes for 3-4 minutes on each side, until cooked through.
Step 6
Serve fish cakes hot with yogurt sauce for dipping.
Nutrition Facts
These spicy curried fish cakes are a delicious entree or appetizer with tender protein rich halibut and a creamy yogurt sauce for dipping!