Scallop Cakes With Artichoke Hearts

Ingredients

• ½ pound sea scallops, coarsely chopped
• 3 artichoke hearts, cooked until tender, cooled and coarsely chopped
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh mint
• 1 egg, beaten
• ½ teaspoon salt
• Freshly ground black pepper to taste
• ¼ cup cracker crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    143 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 10 grams protein; 60 milligrams cholesterol; 661 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
2. Coat a large nonstick skillet lightly with oil. Heat over medium-low heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides and scallops are cooked through, about 4 minutes per side.

20 minutes