Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigret

Name: Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground Tilapia fish; 1 cup bread crumbs; 1 egg; 1 tbsp lemon pepper; 1 tsp ground mustard; 1/4 cup chopped dried seaweed; 2 tbsp EVOO for frying; 1/4 cup pomegranate molasses; 1/4 cup EVOO; 1/4 cup lime juice (actually 1/8, but couldn't put it); 1 tsp black sesame seeds; 1 tsp white sesame seeds; 1/4 tsp cayenne pepper

Servings: persons

1 lb ground Tilapia fish
1 cup bread crumbs
1 egg
1 tbsp lemon pepper
1 tsp ground mustard
1/4 cup chopped dried seaweed
2 tbsp EVOO for frying
1/4 cup pomegranate molasses
1/4 cup EVOO
1/4 cup lime juice (actually 1/8, but couldn't put it)
1 tsp black sesame seeds
1 tsp white sesame seeds
1/4 tsp cayenne pepper

1
Combine all Fish Cake ingredients except EVOO.
2
Mix well.
3
Make into patties
4
Heat frying pan until it starts to smoke a little.
5
Add enough EVOO to your frying pan to coat the bottom.
6
Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes.
7
Cook for about 5 to 7 minutes, or until a nice golden brown, then flip and cook other side for 4 to 6 minutes, or again, until a nice golden brown.
8
While the Fish Cakes are cooking, mix Vinaigrette ingredients in a small bowl.
9
Whisk with a fork for about 2 minutes, then set aside until ready to serve.
10
Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil.
11
To plate, simply place on a plate, add your side dish, then drizzle Fish Cake with Vinaigrette and serve while hot.
12
(Don't forget to stir the Vinaigrette right before you drizzle it over the Fish Cake)
13
Enjoy!
14
I sure did!

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 13 ingredients. The key ingredients include: 1 lb ground Tilapia fish, 1 cup bread crumbs, 1 egg, 1 tbsp lemon pepper, and more.

Yes, Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette 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.

That's it — enjoy your meal!

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions