WHITEFISH AND SHRIMP CAKES
Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce - a tasty meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.
Nutrition Facts : Calories 125, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg
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Jennifer Taiofeite
[email protected]These cakes were a bit too greasy for my taste. I think I'll try baking them next time.
Glenn Whiting
[email protected]I'm not a fan of tartar sauce, so I served these cakes with a lemon-herb sauce. It was delicious!
Dawasherpa Pop
[email protected]These cakes are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Bikram B c
[email protected]I made these cakes in a muffin tin and they turned out so cute! They were perfect for a party.
Eric Malyshevskiy
[email protected]These cakes are a great way to get kids to eat seafood. My kids loved them!
Yubaraj Singh
[email protected]I'm allergic to shrimp, so I used all whitefish in my cakes. They were still delicious!
vitalis Ramahaetsane
[email protected]These cakes were a little bland for my taste. I think I'll add some more spices next time.
Ali _baryar_king 1209
[email protected]I've never made fish cakes before, but these were so easy to follow. They turned out perfect!
Henry Baker
[email protected]These cakes are perfect for a summer cookout. They're easy to make and can be served hot or cold.
Martuja Mim
[email protected]I'm not a big fan of seafood, but I actually really enjoyed these cakes. They were light and flavorful.
Bipul Das
[email protected]I made these cakes for a party and they were a huge hit! Everyone loved them.
Hailey Haring
[email protected]These cakes are a great way to use up leftover fish and shrimp. They're also a good source of protein and omega-3 fatty acids.
Jay Mielkei
[email protected]I had some trouble getting the cakes to hold together, but once I got the hang of it, they turned out great.
Phiwo Phiwo
[email protected]These cakes were a bit too fishy for my taste, but my husband loved them.
Yamin Kaldine
[email protected]I've made these cakes several times now, and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight dinner.
EFTY Khan
[email protected]I was pleasantly surprised by how flavorful these cakes were. The combination of whitefish and shrimp was perfect, and the herbs and spices really made them sing.
Roshandrick Engelhart
[email protected]These whitefish and shrimp cakes were a hit with my family! They were so easy to make and turned out perfectly golden and crispy.