Fish cakes have many versions and types of fish used. The most popular are crab cakes. Here’s a variation using bought, cooked shrimp which takes only minutes to make.

The base recipe for fish cakes usually has Worcestershire sauce, hot pepper sauce and onions or scallions. Use this recipe with shrimp or add whatever cooked fish you like.

Homemade coleslaw is a breeze with a ready-to-eat sliced coleslaw mix from the supermarket. This one tastes great the second day as well. Make extra for another meal.

Or, if you’re pressed for time, make the shrimp cakes and serve store-bought coleslaw to go with them.

Helpful hints

>> Chop the shrimp by hand or use the pulse button on the food processor. The cakes have more flavor if the shrimp is left in small pieces rather than finely chopped.

>> The shrimp cakes will be delicate. Carefully turn them with a spatula.

>> Any type of onion can be used for the coleslaw.

Shrimp Cakes

3/4 pound cooked, shelled shrimp

3 tablespoons reduced-fat mayonnaise

1 tablespoon Worcestershire sauce

Several drops hot pepper sauce

4 scallions, thinly sliced

2 tablespoons Dijon mustard

Salt and freshly ground black pepper

2 egg whites

1 cup panko crumbs

1 tablespoon canola oil

2 slices whole-grain bread

Coarsely chop shrimp with a knife or in a food processor. Add the mayonnaise, Worcestershire sauce, hot pepper sauce, scallions and mustard and mix to combine the ingredients. Add salt and pepper to taste. Blend in egg whites.

Shape into 4 cakes about 4 inches in diameter. Place panko crumbs on a plate and season with salt and pepper to taste. Place shrimp cakes on the crumbs; carefully turn them, making sure both sides are coated with crumbs.

Heat oil in a large nonstick skillet over medium heat. Add shrimp cakes and cook 5 minutes. Turn and cook 5 minutes. Place bread in a toaster oven or broiler to warm for a few minutes. Serve shrimp cakes with coleslaw and bread.

Yield 2 servings.

Per serving: 428 calories (35% from fat), 16.4 g fat (1.9 g saturated, 6.6 g monounsaturated), 324 mg cholesterol, 49.6 g protein, 20.8 g carbohydrates, 3.5 g fiber, 772 mg sodium

Quick Coleslaw

Recipe by Linda Gassenheimer

2 cups ready-to-eat sliced coleslaw

1/2 cup thinly sliced red onion

2 tablespoons distilled white vinegar

1 teaspoon sugar

Salt and freshly ground black pepper

2 tablespoons reduced-fat mayonnaise

2 medium tomatoes, sliced

Add coleslaw and onion to a large bowl. Add the vinegar and sugar. Toss well. Add salt and pepper to taste and mix again. Add mayonnaise and combine ingredients. Add more salt and pepper, if needed. Place on 2 plates and arrange sliced tomatoes on the side.

Makes 2 servings.

Per serving: 123 calories (39% from fat), 5.3 g fat (0.8 saturated, 1.2 g monounsaturated), no cholesterol, 2.9 g protein, 17 g carbohydrates, 4.5 g fiber, 132 mg sodium

Linda Gassenheimer is author of over 30 cookbooks. Her newest is “The 12-Week Diabetes Cookbook.”