Fish Cakes Florentine

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

This Fish Cakes Florentine recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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