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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Catfish Cakes

Source: dLife

Spiced catfish cakes with a hint of ginger and lemon.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	16.0

Total Carbs	2.3 g

Dietary Fiber	0.7 g

Sugars	0.5 g

Total Fat	0.4 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	61.9 mg

Protein	0.4 g

Sodium	168.0 mg

Dietary Exchanges 0.4 Fat, 0.3 Vegetables, 0.0 Fruits, 1.6 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 375°F.
Rinse fish under cold water, pat dry with paper towels.
Lightly coat baking sheet with cooking spray.
Cut fish into 1" pieces.
In blender or food processor, combine fish, green onions, banana pepper, ginger, garlic, liquid aminos, lemon juice, and lemon zest.
Process until roughly chopped and mixed well - do not puree.
Mold fish mix into about 16 patties of roughly 2 tablespoons each. (For crunchier catfish cakes, coat each side with rice flour and lightly coat top with olive or peanut oil before baking.)
Place patties on baking sheet, bake until crisp, roughly 12 -15 minutes.