Lemon-Horseradish Fish Cakes
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- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Serves 8
Ingredients
- 3 tablespoons olive oil
- 2 pounds tilapia fillets (about 6)
- Coarse salt and ground pepper
- 2 large eggs
- 1/2 cup light mayonnaise
- 1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
- 1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
- 3 tablespoons bottled white horseradish
- 1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
- Tartar sauce, for serving (optional)
Directions
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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.
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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. (To freeze, see below.)
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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.
Cook's Note
To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.
This is an amazing recipe! Perfect as a side during a cocktail hour. I've this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.
This is an amazing recipe! Perfect as a side during a cocktail hour. I've this twice, and both times the fish cakes came our very delicious. Super easy and filling, too.
These cakes turned out great. Right now, our household has an overload of albacore tuna, so I substituted. The whitefish is nice and flaky, and has a great flavor, so I'm going to stick with tuna for this recipe. I'd even try using canned tuna. The lemon and parsley flavors worked well, and I thought the saltine cracker crumbs were a nice change from pre-made breadcrumbs. My significant other and I only ate 4 total (they're very filling) so I'm freezing the rest for our upcoming camping trip
My family loved these. We will be making again and again. It's a great way to get picky fish eaters to eat fish!
I did some substitutions based on what I had handy: cilantro for parsley, sriracha (hot) suace for horseradish, and multigrain crackers for the saltines. I also added lemon zest and seasoned the fillets with garlic, ginger and paprika powder. I will definitely make this again!.
These little fish cakes are totally addictive. Very fresh tasting with the lemon and horseradish. My husband and I loved them and will be making these again.
These are a family favorite. The kids devour them.
Made them last evening - AWESOME! I made 1/2 following the recipe
These are excellent. NB: Plain yogurt works well as an alternative to the mayo.
This recipe gives a very flavorful fish cake. I wish I had been a little more bold with some hot sauce or red pepper to give it a zip beyond the horseradish. They were almost easier to manage after freezing.