Prep Time: 10 min
Cook Time: 30 min
Serves: 16 appetizer cakes
Ingredients
-
2 pounds russet potatoes, peeled and cut into large chunks*
-
2 Tablespoons butter
-
6 green onions, trimmed and finely chopped (about 3/4 cup)
-
1 pound skinless Alaska Halibut, cut into large pieces
-
1 large egg, beaten
-
Salt and freshly ground black pepper, to taste
-
3/4 cup (3 oz.) instant polenta, divided
-
Vegetable oil, as needed for frying
Directions
-
Cook the potatoes in lightly salted boiling water until tender. Drain potatoes; transfer to a large bowl. Mash the potatoes; let cool slightly. While potatoes are cooling, melt butter in a medium pan. Add green onions and cook over medium heat for 3 to 4 minutes, until softened. Remove onions; add halibut and cook until opaque throughout, breaking fish into chunks while cooking.
-
Add the green onions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons polenta. Season with salt and pepper, to taste. Form into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.
-
Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.
-
*Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.
Nutrients per serving: 124 calories, 2.5g total fat, 1g saturated fat, 19% calories from fat, 39mg cholesterol, 8g protein, 17g carbohydrate, 1.5g fiber, 40mg sodium, 16mg calcium and 200mg omega-3 fatty acids.
Photo by Steve Lee