Fish Cakes with Old Bay Remoulade

I’ve been loving the idea of hosting more parties, but for now I’ll just make all the appetizers for myself. That includes cheese plates, dips and these delish fish cakes! October is National Seafood Month so gearing up for that I wanted to create a seafood recipe that was easy and affordable. Trust me – these are both!

I used tuna because it was in my pantry and it’s always cheap. Now don’t get scared off! These are super tasty and are perfectly classy for your event. I’m a Maryland girl and I believe that Old Bay can transform anything. Old Bay makes these cakes delicious and the sauce is perfection.


Fish Cakes with Old Bay Remoulade

Ingredients

Fish cakes:

  • 2 5 oz cans tuna, drained
  • 1 egg
  • 1/2 cup almond meal
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp Old Bay seasoning
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper
  • 2 cups spinach
  • 1 tsp olive oil
  • 1/2 tsp garlic powder

Sauce:

  • 1/4 cup nonfat Greek yogurt
  • 2 tbsp Old Bay
  • 1 tsp relish
  • 1 tbsp fresh lemon juice

Directions

Combine drained tuna, egg, almond meal, Parmesan, Old Bay, Dijon, lemon juice and parsley in a bowl. Season with a pinch of salt and pepper. Stir to combine. Make 2 inch patties and set aside. In a medium pan (or cast iron) heat olive oil over medium heat. Once oil is hot place patties in the pan. Cook about 2-3 minutes on each side until golden brown. Let cool on a paper towel to drain excess oil. In a small pan heat olive oil over medium heat. Add spinach, salt and pepper and garlic powder. Saute until wilted. Remove from heat and set aside. In a small bowl, combine Greek yogurt, Old Bay, relish and lemon juice. Layer fish cakes with spinach and Old Bay remoulade.

Number of servings: 6 | Serving size: 1 fish cake
Calories: 183, total fat: 7 g, total carbohydrates: 4 g, dietary fiber: 1 g, sugars: 2 g, protein: 15 g

What is your favorite type of seafood? Tell me below!

Raquel

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