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    You are in: Home / Recipes / Lower Carb Catfish Cakes Recipe
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    Lower Carb Catfish Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    One Happy Woman's Note:

    These are absolutely delicious - they're adapted from a recipe I found on line - If you're short on time or can't find catfish, you can skip the poaching step and mix up the cakes using drained canned chicken - we use Kirland brand from CostCo.

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    Ingredients:

    Serves: 4-6

    Yield:

    cakes

    Units: US | Metric

    Court bouillon

    Catfish cake mixture

    Directions:

    1. 1
      Chop the vegetables for the bouillon.
    2. 2
      Add water, wine and vegetables in a sauce pan.
    3. 3
      Bring to a simmer and add the fish, simmering until fish is cooked.
    4. 4
      Drain the fish well and let it cool (retain the boullion - it's a good stock for fish chowders).
    5. 5
      Finely chop the pepper and the onion.
    6. 6
      Add the chopped vegetables, beaten eggs and mayonnaise and seasonings to the fish and chill this mixture.
    7. 7
      Form about 8 cakes from the fish mixture and coat it lightly in your favorite fish coating - we like a Cajun flavored mix.
    8. 8
      Fry in hot oil, serve with favorite sauce.

    Ratings & Reviews:

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    Nutritional Facts for Lower Carb Catfish Cakes

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 662.2
     
    Calories from Fat 445
    67%
    Total Fat 49.5 g
    76%
    Saturated Fat 8.7 g
    43%
    Cholesterol 214.1 mg
    71%
    Sodium 530.0 mg
    22%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.8 g
    15%
    Protein 39.1 g
    78%

    The following items or measurements are not included:

    lemon pepper

    fish-fry mix

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