Serves: 4
Total Calories: 273

1 egg, any size
1 (9-ounce) package frozen creamed spinach, thawed
1/2 teaspoon minced garlic, fresh or jarred organic
1/3 cup grated imported Parmesan cheese
1 cup seasoned bread crumbs
1 pound cooked fish fillet (cod, perch, snapper, haddock, flounder, salmon, etc)
vegetable oil for frying
1 lemon, cut into 4 wedges

Mix the egg, spinach, garlic, cheese, and 1/4 cup of the breadcrumbs in a large bowl. Break the fish into small flakes and fold into the spinach mixture.

Place the remaining crumbs on a length of plastic wrap or wax paper. Divide the fish mixture into 8 balls. Place the balls, one at a time, in the breadcrumbs, flattening them to about 1/2 inch thick and turning several times to thoroughly coat each cake.

Heat 1/4 inch of oil in a large skillet over medium-high heat, and brown the cakes on both sides until they are golden brown and heated through, about 4 minutes per side. Serve with the lemon wedges.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 61

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame