Asian Fish Cakes

These were so awesome. They were so good I want to make them again tomorrow - except I don't have the ingredients for them :(.  The original recipe was in the All You Magazine but as always I changed it up a  bit to accommodate the stuff I had on hand (and of course to make it less calories)

Asian Fish Cakes

2 lbs tilapia fillets
1/4 cup of lime juice
1 TB fennel seed
1 TB red pepper flakes
1 TB spoon ground ginger
salt to taste

Preheat oven to 400 degrees. Place each fillet in a piece of foil. Season each fillet with fennel, pepper and ginger (you can use as much of these seasonings as you want - amounts are estimated) Sprinkle lime juice over each fillet (or put 1-2 slices fresh lime on each fillet). Wrap each fillet up in the foil, place on pan and bake for 12-15 minutes
While fish is cooking, mix together

1/2 cup of egg beaters
2 TB oyster sauce
2 TB Hoisin sauce
3 TB fresh cilantro
1/4 cup lime juice
1 TB ground ginger
1/2 cup panko bread crumbs (I used chipoltle seasoned panko)

When fish is cooked, flake the fish with a fork and put it into the mixture. Stir well. form into 10 patties.

Mix together
2 cups panko bread crumbs (again I used chipoltle seasoned)
1 cup plain bread crumbs

Dredge each patty through bread crumbs until well coated.

Spray pan with olive oil spray. Place each patty on the pan. Spray tops of patties with olive oil spray. Bake for 15 minutes at 400 degrees.

We really enjoyed these and I absolutely can't wait to make them again. The original recipe called for fresh lime and ginger to season the fish.  Sounds yum!

Servings per recipe: 10
Serving size: 1 patty
Calories per serving: 175

We served this with  2/3 cup Schwans Asian style vegetable stir fry and 1/2 peaches with splenda for a total of 308 calories (The boys in the family ate 2 patties which made their total 483 for the meal) Not bad!