Lemon-Horseradish Fish Cakes Recipe

Name: Lemon-Horseradish Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 pounds tilapia fillets (about 6); Coarse salt and ground pepper; 2 large eggs, lightly beaten; 1/2 cup light mayonnaise; 1/2 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish (optional); 1/4 cup fresh lemon juice (from about 2 lemons); 3 tablespoons prepared horseradish; 1 1/2 cups coarse cracker crumbs (from about 36 crackers); Tartar sauce, for serving (optional)

Servings: persons

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs, lightly beaten
1/2 cup light mayonnaise
1/2 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish (optional)
1/4 cup fresh lemon juice (from about 2 lemons)
3 tablespoons prepared horseradish
1 1/2 cups coarse cracker crumbs (from about 36 crackers)
Tartar sauce, for serving (optional)

1
Preheat oven to 400F.
2
Brush each of two rimmed baking sheets with 1 1/2 teaspoons oil.
3
Place fillets on sheets; season with salt and pepper.
4
Roast until cooked through, 10 to 15 minutes.
5
Let cool completely; pat dry with paper towels.
6
With a fork, flake fish into small pieces.
7
In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish.
8
Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper.
9
Place remaining 1 cup crumbs on a plate.
10
Form 16 cakes, using about 1/4 cup fish mixture for each.
11
Gently dredge cakes in crumbs, pressing to help adhere.
12
In a large skillet, heat 1 tablespoon oil over medium-high.
13
Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side.
14
Transfer to a platter.
15
Repeat with remaining tablespoon oil and cakes.
16
Serve with tartar sauce and parsley sprigs, if desired.
17
Place uncooked cakes on a baking sheet, and freeze until firm.
18
Wrap each in plastic; transfer to resealable freezer bags.
19
Freeze up to 3 months.
20
Defrost overnight in refrigerator before cooking.
21
(Per Serving)
22
Calories: 286
23
Fat: 14.8g (2.7g Saturated Fat)
24
Protein: 25.9g
25
Carbohydrates: 12.5g
26
Fiber: 0.8g

390

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 10 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds tilapia fillets (about 6), Coarse salt and ground pepper, 2 large eggs, lightly beaten, and more.

Yes, Lemon-Horseradish Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Horseradish Fish Cakes

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