Looking for TNT Recipe for Faux F*sh RECIPE

[Guest guest]

Here is a faux fish recipe that " cherrie " posted (a long time ago) on

another list. It has become a family favorite:

 

 

 

Faux Fish Cakes

(recipe courtesy of Chef Randy Holman)

 

1 lb. (450 g) extra-firm tofu

2 cups (200g) cooked brown rice

1 small onion, minced

 

 

6 Tbsp. nutritional yeast flakes

2 Tbsp. minced celery

2-1/2 Tbsp. soy sauce

1 Tbsp. lemon juice

1/2 tsp. dry mustard

1/2 tsp. dill weed

1/4 tsp. white pepper

Pinch celery seed

 

salt to taste

 

 

1/4 cup (4 Tbsp.) unbleached all-purpose flour

 

Mix the tofu, rice, onion, yeast and celery in a large bowl.

 

 

 

Process the remaining ingredients, except for the flour, in a food processor

until

well blended.

 

 

 

Add to the tofu mixture, along with the flour. Mix well.

 

 

Form into 4-oz. (100 g) patties and broil or pan fry for about 4 minutes

on each side.

 

Makes 8 servings. Sensational

 

 

 

 

 

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[Guest guest]

Not exactly “fish” but faux seafood, here is another family favorite. I

leave out the tsp of salt. The original seems to salty to me, maybe because

I use the panko bread crumbs. :

 

 

 

Rick’s Mock Crab Cakes

Makes 4 servings

 

Rick says: I make these on the nights when I don’t have much time to spend

in the kitchen, but still want a good, hearty meal. They take less than 1/2

hour to make and could fool the pickiest seafood eater. Also great for

barbecues and served cold for lunch.

 

3/4 cup minced celery

2 cloves garlic

3/4 cup white onion, chopped

1/4 cup chopped parsley

1/4 cup olive oil

1 teaspoon salt

16 ounces firm tofu

1 cup breadcrumbs

2 tablespoons Old Bay seasoning

1/4 cup low-fat mayonnaise

 

Brush a skillet with oil and cook celery, onion, garlic and parsley until

softened, about 5 minutes. Remove from heat and set aside. In a food

processor or blender pulse tofu to a cottage cheese consistency, being

careful not to puree it. In a large bowl, combine tofu, sautéed vegetable

mixture, breadcrumbs, mayonnaise and seasoning. Mix well. Form mixture into

8 patties about 3 inches across and 1/2-inch thick (you'll use about 1/3 cup

per patty). Dredge the patties in the remaining breadcrumbs to cover fully.

Place patties on a nonstick baking sheet and spray tops lightly with cooking

spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to

bake until second side is toasty and browned, about 10 minutes.

 

Nutrition Information per Serving

Calories 365; Carbohydrates 28 gm; Protein 16 gm; Fat 22 gm; Saturated Fat 3

gm; Cholesterol 1 mg; Sodium 976 mg; Fiber 2 gm; Calcium 202 mg

 

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