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rhoward2va

Tilapia Fish Cakes

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Joined: Mar 8, 2006

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Posted to Thread #25899 at 8:50 pm on Apr 11, 2014

* Exported from MasterCook *

Tilapia Fish Cakes


4 medium tilapia fillets -- (about 1-1 1/2 lbs)
a few tablespoons olive oil
a few pinches of coarse salt
freshly ground black pepper
1/4 cup Greek yogurt
1 large egg
3 tbsp fresh chopped chives
1 tablespoon fresh chopped oregano -- or basil
1 tbsp wholegrain dijon mustard
1 teaspoon old Bay Seafood seasoning
2/3 cup panko breadcrumbs
oil (for frying)

Heat the grill on HIGH. Drizzle a little oil over a piece of foil large enough to hold the tilapia in a single layer. Salt and pepper the tilapia and arrange over the foil in a single layer. Drizzle a little oil over top and move the foil and fish on to the barbecue. Grill over medium heat for about 10 minutes until the fish is cooked through and opaque. Set aside to cool slightly. Alternatively, you can bake the fish in the oven at 350 degrees for about 20 minutes.

Once the fish has cooled, flake it into small pieces. In a small bowl, beat together the yogurt, egg, chives, oregano, old bay, and mustard. Pour the mixture over the flaked tilapia and gently stir it altogether along with the panko breadcrumbs. Moisten hands with cold water and shape into 8-10 patties. Place on foil-lined pan and chill them, covered, for at least 30 minutes. [Can chill overnight.]

Heat the oil in a frying pan. Without overcrowding in the pan, fry a few fish cakes at a time for 3-5 minutes per side until they are golden and cooked completely. Remove from pan to a plate lined with a paper towel. Fry remaining fish cakes and serve with aioli or sweet chili sauce.

These can also be broiled instead of frying.



Note: These freeze well. If freezing before frying, thaw in refrigerator and cook as directed. If freezing after frying, let cool and wrap. Heat frozen cakes on foil-lined baking sheet at 350 degrees for 30 minutes until warm.


Yield:
"8 fish cakes"
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