Tilipia Cakes

Categories: Main; Rotation

Ingredients

• 2 pounds tilapia fillets
• Salt and freshly ground pepper
• Zest and juice of 1.5 lemons
• 2 eggs
• 4 tablespoons low-fat mayonnaise
• 2 tablespoons mustard
• 3 tablespoons chopped green onions (green parts only)
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1 tablespoon pickle relish (no high fructose corn syrup in ingredients)
• 1 cup (or more) panko breadcrumbs
• 1 tablespoon canola oil

Directions

1. .Preheat oven to 400 degrees F. Place tilapia fillets onto a baking sheet coated with cooking spray. Sprinkle with salt and pepper. Bake until fish is cooked and can be easily flaked with a fork, about 15 minutes depending on thickness.

2. In a large bowl, add fish and use a fork to flake into small pieces. Add lemon zest, lemon juice, egg, mayonnaise, mustard, green onions, parsley, dill, pickle relish, plus salt and pepper. Mix with a fork or spatula to combine. Taste – add spices and extra mustard or lemon juice if too bland. Add breadcrumbs until it will hold shape.

3. Pour breadcrumbs onto a plate or into a dish. Form fish cakes into 10 equal-sized portions and roll each side of the fish cake into breadcrumbs to coat.

4. Stick in freezer on a plate briefly to help keep shape.

5. Warm 1/2 tablespoon oil in a medium nonstick pan over medium-high heat. Add 5 fish cakes and cook until golden-brown, about 2 minutes per side. You may need to add more oil to help second side brown after flip.

6. Transfer to a plate and use remaining 1/2 tablespoon oil to cook the remaining 5 fish cakes.

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