Fish Cakes
Use your favorite fish meat in this recipe.
- 1.5 cups rice cauliflower thawed
- 1 LG can fish tuna, salmon, your selection, drained
- 1 LG egg
- 1 tbsp. mayo
- 2 tsp. capers finely chopped
- 1 tbsp. olive oil
Mix all ingredients except olive oil.
Shape into cakes about ½ inch thick (make them whatever diameter you want.
Heat oil in a large skillet and cook cakes until browned – about 5 minutes on each side.
Transfer to a baking sheet and bake at 450 F for 5-7 minutes.