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Whitefish and Shrimp Cakes

Source of Recipe

Unknown

Whitefish and Shrimp Cakes
WW Points
Exchanges
Yield: 6 servings.

3/4 pound whitefish fillets -- cut up
OR
3/4 pound trout fillets -- cut up
OR
3/4 pound catfish fillets -- cut up

1/2 pound uncooked peeled deveined medium shrimp -- thawed if frozen
4 medium green onions -- chopped (1/4 cup)
2 tablespoons fat-free cholesterol-free egg product ...OR...1 egg white
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon reduced-fat mayonnaise ...OR... 1 tablespoon salad dressing
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon Worcestershire sauce
Reduced-fat tartar sauce or salsa -- if desired

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.

Per Serving: 134 Calories; 5g Fat (32.7% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 295mg Sodium. ++++ Exchanges: 2-1/2 Lean Meat ++++ WWP: 3