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Low Fat Fish Cakes

This fish cake recipe is just delicious! Not only does it have such great flavor, it is also low fat, low cholesterol and low sodium and rich in Omega 3′s for your heart healthy diet.


  • 14.5 oz can of drained Pink Salmon (or 2 cups any cooked fish)
  • 1 tsp olive or canola oil
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped white onions
  • 1/4 cup green onion tops (just the green leafy parts)
  • 1/2 tsp water
  • 1/2 tsp basil
  • 1/2 tsp italian seasoning
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp cumin
  • 1/2 tsp McCormick salt free garlic & herb seasoning
  • 1/2 tsp black pepper
  • 10 no salt soda crackers (crushed fine with rolling pin)
  • 3 tbls corn meal
  • 5 med egg whites
  • 1 tsp spicy brown mustard (or any mustard of your liking)
  • 1 tsp worchestershire sauce
  • 1/2 tsp tabasco or tapatio sauce


  • If using canned fish, place in colander and let drain. If using fresh fish, cook first, let dry
  • Add olive or canola oil to frying pan and heat
  • Add both white and green onion to heated frying pan
  • Add celery to frying pan
  • Cook 3 mins
  • Turn flame under frying pan to low
  • Add water and the following to same frying pan:
  • basil
  • italian seasoning
  • parsley
  • cumin
  • garlic & herb seasoning
  • black pepper
  • Stir to coat the onions and celery mixture
  • Turn of flame and set aside while doing next step
  • In med size mixing bowl add the following in order listed: