Lemon-Horseradish Fish Cakes

Prep Time:
20 mins
Total Time:
45 mins

The horseradish gives these fish cakes a little added bite.


  • 3 tablespoons olive oil

  • 2 pounds tilapia fillets (about 6)

  • Coarse salt and ground pepper

  • 2 large eggs

  • ½ cup light mayonnaise

  • ½ cup chopped fresh parsley, plus sprigs for garnish (optional)

  • ¼ cup freshly squeezed lemon juice, (from about 2 lemons)

  • 3 tablespoons bottled white horseradish

  • 1 ½ cups coarse saltine cracker crumbs, store-bought or homemade (see note)

  • Tartar sauce, for serving (optional)


  1. 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.

  2. 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.)

  3. 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 Notes

To make homemade cracker crumbs, place 36 saltine crackers in a food processor. Pulse until coarse crumbs form. Makes 1 1/2 cups.

Cook's Notes

To freeze, place uncooked cakes on a baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator. (To cook, see step 3.)

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