LEMON-HORSERADISH FISH CAKES

Lemon-Horseradish Fish Cakes image

Provided by Manami

Categories Tilapia

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 lbs tilapia fillets (About 6)
kosher salt
fresh ground black pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice (About 2 lemons)
1 -3 tablespoon bottled white horseradish (Adjust to personal preference)
1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
tartar sauce, for serving (optional)
parsley sprig, for garnish (optional)

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.