If there’s anything that I love while cooking, it’s versatility. I love discovering a new recipe and finding out that it can be used in numerous ways and can be tapered to taste. That is what this recipe is: a versatile and healthy alternative to deep fried fatty crab cakes.
Let me be honest though, these are still fairly high in fat. However, they include healthy fats and otherwise healthy ingredients. I suggest making these after a hard day’s work, or perhaps for lunch when you know the day ahead will be energized. Or how about a nice treat on a weekend. Pair with cooked veggies or a salad and there you have a balanced meal. Moderation, am I right?
Enjoy these on a summer day next to a nice salad, and pair with your favorite fish topping. I made a dijonaise which was a blind combining of mayo, salt, pepper, lemon juice, honey and dijon mustard. I’ve also had it with corn salsa, which was another blind combination of corn niblets, sugar, balsamic vinegar, tomatoes and cilantro.
In the first step, blending ingredients is only to preference. For instance, I like my cakes to be a little bit chunky although I know most people like it more smooth. If you prefer it smooth, mash the ingredients longer, OR use a food processor
The oats are for the crust. If you’d like some extra flavor feel free to add whichever spices you prefer
All spices are optional/ to preference, although I don’t suggest removing the salt.
The type of fish you use does not matter. I’ve recreated this recipe with tuna and tilapia as my fridge is usually stocked with it. Just ensure that you are using cooked filets!
Suggestions for topping:
1/3 cup rolled oats, blended to a flour
2 tilapia filets, cooked, mashed or processed (or any fish filet without a skin) 1/4 cup corn niblets (optional)3 tbsp avocado, whipped, OR mayo Juice of 3/4 lemon 2 tsp mustard, dijon or regular 1 egg 1 tsp each garlic powder, parsley, cilantro, paprika, seasoning salt, onion powder pepper, to taste
1/4 cup olive oil, for frying
Mix all ingredients, minus the olive oil and rolled oats, together in a large bowl. Blend until an almost smooth consistency is achieved. See note above.
Add most of the oil to a skillet and turn to medium heat.
Add the blended oats to a large, shallow bowl, or a plate. separate the fish mixture into 6 small balls, or 4 medium sized balls. Flatten the separated balls so that they resemble a fish cake shape. Place the cakes in the oats and flip to cover them completely.
By this point your skillet should be hot enough. Place 2-3 cakes in the skillet at once and fry for roughly 3 minutes or until golden brown. Flip the cake and repeat the process.
Once finished your cakes should have a light brown outer crust and a moist center.
Place with your preferred salsa, aioli, or a balsamic drizzle, then ENJOY