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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Fish Cakes With Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions