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
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Nutritional Information
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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. -
Four servings
Preparation
- Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 8 cakes, each about 1/2 inch thick.
- 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
Dining and Cooking