Lemon-Horseradish Fish Cakes

  • 3 Tbs. olive oil
  • 2 lb. tilapia fillets
  • Coarse salt and ground pepper
  • 2 eggs
  • 1/2 C light mayonnaise
  • 1/2 C chopped fresh parsley
  • 1/4 C freshly squeezed lemon juice, (from about 2 lemons)
  • 3 Tbs. bottled white horseradish
  • 1-1/2 C coarse saltine cracker crumbs (about 36 crackers), or breadcrumbs
  • Tartar sauce, for serving (optional)

Preheat oven to 400 degrees.

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 to 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 and 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.

In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

Date Added:December 28, 2012
Source:Everyday Food
Course:Main Course

Bake, Assemble, Stovetop