Serve these Tilapia fish cakes with a simple side salad, or toss ’em on a bun with all the fixings to satisfy your fast-food cravings.
Tilapia Fish Cakes
- 4 Regal Springs Tilapia Fillets
- ⅓ cup mayonnaise
- ¾ cup breadcrumbs
- 1 tbsp spicy brown mustard
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- ¼ cup green onion chopped
- 1 lemon juiced
- salt and pepper to taste
- grapeseed oil for frying
Preheat oven to 400°F.
Lay Tilapia fillets flat on parchment paper-lined baking tray, and season with salt and pepper. Bake for 10 to 12 minutes.
Transfer cooked Tilapia (and excess liquid) to a large bowl. Use a fork to break the Tilapia into small pieces.
Add mayonnaise, breadcrumbs, spicy brown mustard, dill, parsley, green onion and lemon. Mix carefully with a spoon.
Use your hands to form Tilapia mixture into patties.
Heat a skillet over medium heat. Coat the bottom of the pan with grapeseed oil.
Add the patties to the oil and fry on each side for 2 to 3 minutes, or until golden brown.
Transfer fish cakes to a tray lined with paper towels, to remove excess oil.
Serve with tartar sauce and salad.
Calories are per serving.