Fish Cakes

I got a new cookbook the other day, Everyday Food Light by Martha Stewart.

There is a ton of tasty looking recipes in it. As soon as I saw this recipe I knew it was first up.

These little cakes are so awesome! Lots of flavour and really easy! We loved them and there is no doubt I will be making them again.

What you need,

Click Here to Print

2 tbsp. olive oil

1 pound of tilapia fillets (about 3)

Coarse salt and fresh ground pepper

1 large egg, lightly beaten

¼ cup mayo

¼ cup chopped fresh parsley

Fresh squeezed juice from 1 whole lemon

1 ½ tbsp. horseradish

1 tsp. old bay seasoning

¾ cup coarse cracker crumbs

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Dry off the tilapia fillets with a paper towel and season with salt and pepper. Place them on the baking sheet and cook for 10-15 minutes until cooked through and they easily flake apart.

Let them cool completely. Once they are cool pat the fillets dry again with a paper towel and flake into small pieces.

In a large bowl combine the egg, mayo, parsley, lemon juice, old bay seasoning and horseradish. Fold in the fish and ¼ cup of the cracker crumbs. Season with salt and pepper.

Place the remaining cracker crumbs in a shallow dish. Using about ¼ cup of the fish mixture form into patties, I got 8 cakes. Gently press the cakes into the cracker crumbs to coat.

In a large skillet heat 1 tablespoon of the oil over medium high heat. Place as many cakes in the pan as you can without crowding, I got 4 in at a time. Cook for 4-6 minutes on each side until well browned and crisp.

Once the first batch is done remove from the pan and keep warm in the oven. Heat the second tablespoon of oil in the pan and cook the remaining cakes.

Serve with lemon wedges and tartar sauce.

You could use any flaky white fish you have on hand, cod or walleye would be great. 

I served mine with buttermilk mashed potatoes and garlic green beans. It was a lovely dinner!

Thanks Martha!

Jen

Recipe adapted from Martha Stewart Light