TILAPIA TARTAR CAKES
These pan-seared fish cakes have tartar sauce in the binding instead of on the side.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until finely ground. Scoop 1 cup of the bread crumbs into a medium bowl and spread the remaining bread crumbs (about 3/4 cup) on a large plate. Grate the zest of the lemon into the bowl along with the breadcrumbs.
- Pulse the fish in the food processor until coarsely diced (do not form a paste). Add the fish to the bowl with the lemon-bread crumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a few grinds of pepper. Form into 4 patties and dredge in the bread crumbs on the plate, turning to coat both sides.
- Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. When hot, add the fish cakes and cook, flipping once, until golden and cooked through, 8 to 10 minutes.
- Halve the lemon and squeeze half of the juice into a bowl. Cut the other half into wedges. Toss the baby greens with the lemon juice and remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve the fish cakes with the salad and lemon wedges.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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april Angel Coronado
[email protected]These cakes are a great way to change up your usual fish routine. They're so delicious and easy to make, you'll want to make them again and again.
Md Nirob Islam
[email protected]I've never had tilapia tartar cakes before, but these were amazing! I'll definitely be making them again.
Beth Reuben
[email protected]These cakes are so flavorful and satisfying. I always feel full and satisfied after eating them.
phelishdegreat Star
[email protected]I love that these cakes can be made with simple ingredients that I always have on hand.
Kadiatu Mansaray
[email protected]These cakes are a great way to use up leftover mashed potatoes. I always have mashed potatoes leftover from Thanksgiving and Christmas, and these cakes are the perfect way to use them up.
Muhammad Shoaib
[email protected]I've made these cakes with different types of fish, including cod, salmon, and halibut. They're always delicious, no matter what type of fish you use.
Keisha Chester
[email protected]These cakes are a great way to get your kids to eat fish. My kids love them and they don't even realize they're eating tilapia.
rana zahoor
[email protected]I love that these cakes are baked instead of fried. It makes them a healthier option, but they're still just as delicious.
Shoh Norboyev
[email protected]These cakes are so versatile. I've served them with tartar sauce, remoulade, and even a spicy mayo. They're always delicious.
Gulzar BoutiQue
[email protected]I've made these cakes several times now and they're always a hit. They're my go-to recipe for tilapia.
Marshall Photography
[email protected]I made these cakes for my family and they loved them! Even my picky kids ate them up.
therealairbaker1234
[email protected]These cakes are perfect for a party or potluck. They're easy to make and transport, and they're always a hit.
Jeanann Schneider
[email protected]I love that these cakes can be made ahead of time. I made them the night before and then just reheated them in the oven before serving.
Ishiwu Ogbonna
[email protected]These cakes are a great way to use up leftover tilapia. I had some fillets that I didn't know what to do with, and these cakes were the perfect solution.
Tesha Bae
[email protected]I was pleasantly surprised by how easy these cakes were to make. I was able to whip them up in no time, and they turned out perfectly.
Ayan yaseen
[email protected]I'm not usually a fan of tilapia, but these cakes were amazing! The tartar sauce was the perfect complement to the fish, and the cakes were crispy on the outside and tender on the inside.
Williamisanoob
[email protected]These tilapia tartar cakes were an absolute delight! The combination of flavors and textures was perfect, and the cakes were cooked to perfection.