Recetas
Recetas para diabéticos
Herbed Fish Cakes with Green Horseradish Sauce

Herbed Fish Cakes with Green Horseradish Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

These vibrant herbed fish cakes offer a sophisticated twist on a classic British favourite. By using fresh striped bass and a generous blend of flat-leaf parsley and coriander, these cakes are elevated with a bright, aromatic profile. The omission of heavy potato fillers makes this a lighter, diabetes-friendly option that relies on high-quality protein and heart-healthy olive oil. The accompanying green horseradish sauce provides a sharp, peppery contrast that perfectly cuts through the richness of the fish.

Ideal for a light lunch or an elegant starter, these homemade fish cakes are remarkably simple to prepare. Because they can be shaped a day in advance and chilled, they are a fantastic choice for stress-free entertaining. Serve them alongside a crisp seasonal salad or some steamed green beans for a nutritionally balanced meal that is as nourishing as it is flavourful.

Ingredients for Herbed Fish Cakes with Green Horseradish Sauce

1 3/4 to 900g skinless striped bass fillets, cut into 2-inch pieces
160g (generous) minced red onion
1/2 taza de perejil italiano fresco picado
1/2 taza de cilantro fresco picado
50ml extra-virgin olive oil plus more for frying
1 1/2 cucharaditas de sal kosher gruesa
3/4 cucharaditas de pimienta negra molida gruesa
Green Horseradish Sauce

How to make Herbed Fish Cakes with Green Horseradish Sauce

Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, coriander, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 60ml ful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)

Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in centre, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.