Lettuce Wrapped Fish Cakes
LunchDinnerFish & SeafoodAppetizers & Small BitesDinnerLunchGarlic-freeLow-sodiumGluten-freeHigh ProteinSugar ConsciousDairy-free
15 min
8 servings
An Asian-inspired, protein-packed cake that is full of omega-3 fatty acids and fill-you-up fibre.
Ingredients
- 3 lb (1.4 kg) salmon or white fish filet, skin removed, or canned
- 1 pkg Classic Crab Cake Seasoning
- 8 green onions, finely chopped
- 1⁄4 cup Honey Mustard
- Sea Salt, to taste
- Black Pepper, to taste
- 8 lettuce leaves, your choice
Preparation
- Coarsely chop fish and place in a large bowl.
- Stir in seasoning, green onions, and mustard. Season with salt and pepper.
- Form into eight patties.
- Lightly oil a frying pan or grill pan and cook patties over medium heat for 3–4 minutes per side, flipping once.
- Wrap fish cakes with lettuce leaves and serve.
Nutritional Information
Per serving: Calories 230, Fat 10 g (Saturated 1.5 g, 0 0 g), Cholesterol 70 mg, Sodium 135 mg, Carbohydrate 7 g (Fiber 3 g, Sugars 1 g), Protein 27 g.
Tips
Use canned salmon or tuna if you don't have any fresh fish available—no chopping required!
Use any leftovers for wraps, or to top your favourite salad or tartines.
Perfectly Balance Your Plate
Garnish with aioli, sprouts, and cucumber slices. Serve with 2 cups salad and 1 tbsp dressing (or 1 cup rice if served as a lettuce wrap).