These tasty little cakes gave me an excuse to drag out my cute little slider maker again. That thing is just so adorable! It makes the perfect little patties too. I love kitchen gadgets I really do. In the game catfish cakes are made with: catfish, barley flour, egg, and butter. This time I took a native inspired recipe for crab cakes and substituted catfish. Since catfish is kind of hard to get around here I think I will stick with the crab cake version in the future. Either way is nummy though! Shall we?
- 2 tsp light cooking margarine
- 120 grams catfish, cooked and flaked
- 200 grams thin skinned potato (like red or new)
- 1 shallot, finely chopped
- 1 large egg
- 1/3 cup celery, finely chopped
- 1 garlic clove, minced
- 1 tsp horseradish dijon mustard
- salt and pepper to taste
- 2 tbl flour (optional for coating)
- Boil the potatoes until tender. Drain. Mash with margarine, salt and pepper.
- Add remaining ingredients except the flour to the potatoes and mix thoroughly.
- Form into 1″ thick mini patties.
- If you would like an extra coating you can sprinkle each patty with a bit of flour. Totally optional as it is tasty without it too.
- Bake at 450F for 7-10 minutes, flip once during baking or pan fry 3-4 minutes per side on medium high.
I enjoy these served with some sweet heat mustard. Yum! Makes 7 cakes. Each catfish cake contains 72 calories, 2.8 grams of fat and .6 grams of fibre. That includes the flour coating. If you chose to go the crab cake route it is 57 calories per cake, 1.6 grams of fat and .7 grams of fibre. That does not include the flour coating.