Fish Cakes With Spinach Salad Recipe

Name: Fish Cakes With Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tilapia fillets 5 oz. each, chopped; 1 cup fresh basil chopped; 1/2 cup dried breadcrumbs; 1/2 cup finely chopped onion; 1/2 cup red bell pepper diced; 1 egg beaten; 2 cloves garlic minced; 2 teaspoons zest; 1/2 cup mayonnaise; 1 tablespoon capers drained; 4 tablespoons olive oil; 4 cups baby spinach 4 oz.

Servings: persons

4 tilapia fillets 5 oz. each, chopped
1 cup fresh basil chopped
1/2 cup dried breadcrumbs
1/2 cup finely chopped onion
1/2 cup red bell pepper diced
1 egg beaten
2 cloves garlic minced
2 teaspoons zest
1/2 cup mayonnaise
1 tablespoon capers drained
4 tablespoons olive oil
4 cups baby spinach 4 oz.

1
In a food processor, pulse the fish until coarsely ground. Transfer to a bowl; add half the basil, the breadcrumbs, onion, half the bell pepper, egg, garlic, zest and 2 tbsp. mayonnaise. Season with salt and pepper and mix well. Using moistened hands, form into eight 3-inch-wide, 1-inch-thick cakes. Transfer to a plate; refrigerate 10 minutes.
2
In a bowl, mix 1/2 cup mayonnaise with the remaining basil, 3 tsp. lemon juice and the capers. Season the tartar sauce.
3
In a large nonstick skillet, heat 3 tbsp. oil over medium. Working in batches, cook the fish cakes until golden and crispy, about 5 minutes per side.
4
In a bowl, toss the spinach, remaining bell pepper, 2 tsp. juice and 1 tbsp. oil. Serve with the fish cakes and tartar sauce.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tilapia fillets 5 oz. each, chopped, 1 cup fresh basil chopped, 1/2 cup dried breadcrumbs, 1/2 cup finely chopped onion, and more.

Yes, Fish Cakes With Spinach Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Cakes With Spinach Salad

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