LEMON-HORSERADISH FISH CAKES
These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!
Provided by Manami
Categories Tilapia
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
- Place fillets on sheets; season with salt and pepper.
- Roast until cooked through, 10-15 minutes.
- Let cool completely; pat dry with paper towels.
- With a fork flake fish into small pieces.
- In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
- Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
- In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
- Repeat with remaining tablespoon oil and cakes.
- Serve with tartar sauce, if desired, and garnish with parsley sprigs.
- *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.
Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 2.7, Cholesterol 114.9, Sodium 344.9, Carbohydrate 11.8, Fiber 0.6, Sugar 1.1, Protein 25.8
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john chibundu
[email protected]These fish cakes were easy to make and turned out great! I will definitely be making them again.
Elham Akbari
[email protected]I made these fish cakes for a party, and they were a huge hit! Everyone loved them.
Marvelous Dc
[email protected]These fish cakes were a bit too fishy for my taste. I think I would have liked them better with a different type of fish.
FREAK HERE
[email protected]I'm not a fan of horseradish, so I omitted it from the recipe. The fish cakes were still very good, but I think they would have been even better with the horseradish.
Biruk Zeleke
[email protected]These fish cakes were delicious! I used cod, and they were so flaky and moist. The lemon and horseradish sauce was the perfect complement.
MD DALWAR HUSSAN CHY BACHU
[email protected]I followed the recipe exactly, but my fish cakes turned out dry. I'm not sure what I did wrong.
Syed Rohail
[email protected]These fish cakes were a bit too bland for my taste. I think I would have liked them better with more lemon and horseradish. Otherwise, they were cooked well and had a nice texture.
Prague Zamy
[email protected]I love fish cakes, and this recipe did not disappoint. The lemon and horseradish flavors were perfect together, and the cakes were cooked to perfection. I will definitely be making these again.
Vinny Cullen
[email protected]These fish cakes were easy to make and turned out great! I used tilapia, and they were nice and flaky. The lemon and horseradish sauce was delicious.
Padma Kc
[email protected]I'm not a huge fan of fish, but these cakes were surprisingly good. The horseradish gave them a nice kick, and the lemon added a refreshing flavor. I would definitely make these again.
Kiirya Lodrick
[email protected]These fish cakes were a hit with my family! The lemon and horseradish flavors were perfectly balanced, and the cakes were crispy on the outside and tender on the inside. I will definitely be making these again.