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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

Asian Fish Cakes

Source: dLife

Spicy fish cakes with a savory Asian flair.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	187.5

Total Carbs	4.9 g

Dietary Fiber	0.5 g

Sugars	1.3 g

Total Fat	7.8 g

Saturated Fat	1.4 g

Unsaturated Fat	2.4 g

Potassium	429.0 mg

Protein	22.7 g

Sodium	267.0 mg

Dietary Exchanges 7.8 Fat, 0.1 Vegetables,

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

1.0
1 each cooking spray 0.5
0 1/2 lb white fish, scrod 3.0
3 tbsp minced onion 1.0
1 each egg whites 0.25
0 1/4 tsp salt 2.0
2 tsp cornstarch 2.0
2 tbsp chopped red bell peppers 1.0
1 tbsp red curry paste 4.0
4 each fresh green beans

Directions

In food processor or blender, combine raw fish, onions, egg white, curry paste, salt, and cornstarch until well mixed, but not totally smooth.
Stir in green beans and bell peppers.
Dust hands with cornstarch and form mixture into eight cakes.
Lightly coat skillet with cooking spray. Sauté cakes, in two batches, over medium 4 minutes per side, until golden brown and cooked through. Serve immediately.