Tilapia Cakes Best Recipes

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TILAPIA CAKES

2008-01-23



Tilapia Cakes image

Make and share this Tilapia Cakes recipe from Food.com.

Provided by bakergirl 4

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients:

  • 16 ounces tilapia fillets
  • 1/2 cup whole wheat crackers, crushed
  • 4 egg whites
  • 1 teaspoon garlic salt
  • 1 1/2 tablespoons parsley
  • 1 cup spinach, shredded
  • salt and pepper

Steps:

  • Preheat oven to 375.
  • Shred tilipia into small chunks.
  • In a large bowl combine all ingredients thoroughly.
  • Form mixture into four patties or 'cakes'and place on greased tin foil. Place the foil with cakes on them in oven for 10 minutes.
  • Turn broiler on after the ten minutes and cook for another 5 minutes (total cook time is 15 minutes) Tops should begin to look brown and toasted.

Nutrition Facts : Calories 145.8, Fat 2.5, SaturatedFat 0.7, Cholesterol 56.7, Sodium 145.6, Carbohydrate 3.6, Fiber 0.6, Sugar 0.3, Protein 27.1

TILAPIA TARTAR CAKES

2022-09-28



Tilapia Tartar Cakes image

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

Ingredients:

  • 4 slices white bread (or 2 hamburger buns)
  • 1 lemon
  • 1 pound skinless tilapia fillets, cut into chunks
  • 1/2 cup chopped sweet pickles
  • 1/3 cup mayonnaise
  • 1 large egg, lightly beaten
  • Kosher salt and finely ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 4 cups baby greens or 1 head of frisee

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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