Crispy Alaska Pollock Fish Cakes with Homemade Ketchup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 10 fish cakes
Ingredients
Fish Cakes:
- 10.5 oz Alaska Pollock fillet, defrosted
- 1 small onion
- 2 tbsp olive oil
- 1 egg
- 1 tbsp all-purpose flour
- ½ cup breadcrumbs
- 2 tbsp chopped fresh parsley
- 5 tbsp water (optional)
- Salt and pepper, to taste
- Additional oil for frying
Sugar-Free Ketchup
- ¾ cup strained tomatoes
- 2 tsp tomato paste
- 1 small onion, diced
- 2 tbsp date syrup
- ¼ tsp curry powder
- ⅓ cup (3.5 oz) water
- ½ tsp salt (optional)
Nutrition Facts
| Calories | 250 |
| Protein | 18 g |
| Fat | 10 g |
| Carbs | 7 g |
Instructions
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Step 1 Make the Sugar-Free Ketchup
1.) Peel and dice the onion.
2.) In a small saucepan, combine all ketchup ingredients. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally.
3.) Blend the mixture until smooth, then transfer it to a clean jar. Store in the refrigerator until ready to use.
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Step 2 Prepare the Fish Cakes
1.) Peel the onion and cut it in half. Add the onion, pollock fillet, egg, flour, breadcrumbs, parsley, and water (if using) to a blender or food processor. Blend until you get a smooth mixture.
2.) Shape the mixture into 10 small patties.
3.) Heat a non-stick frying pan over medium heat and add a little oil. Fry the fish cakes for 3-4 minutes per side, or until golden brown and cooked through.
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Step 3 Serve & Enjoy
Plate the crispy fish cakes and serve with homemade ketchup, pickles, and a squeeze of fresh lime for an extra burst of flavor. Enjoy!
Nutrition Facts
| Calories | 250 |
| Protein | 18 g |
| Fat | 10 g |
| Carbs | 7 g |
