tilapia tartar cakes

Tilapia Tartar Cakes

Fish Recipes

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These pan-seared fish cakes have tartar sauce in the binding instead of on the side.

Cooking Ingredients

    • 4 slices white bread (or 2 hamburger buns)
    • 1 lemon
    • 1 pound skinless tilapia fillets, cut into chunks
    • 1/2 cup chopped sweet pickles
    • 1/3 cup mayonnaise
    • 1 large egg, lightly beaten
    • Kosher salt and finely ground black pepper
    • 5 tablespoons extra-virgin olive oil
    • 4 cups baby greens or 1 head of frisee

Cooking Direction

    1. Beat the bread in a food processor until finely ground. Scoop 1 cup of the bread pieces into a medium bowl and spread the excess bread scraps (around 3/4 cup) on an enormous plate. Grind the zing of the lemon into the bowl alongside the breadcrumbs.
    2. Beat the fish in the food processor until coarsely diced (don't frame a glue). Add the fish to the bowl with the lemon-bread pieces alongside the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a couple of drudgeries of pepper. Structure into 4 patties and dig in the bread pieces on the plate, going to cover the two sides.
    3. Heat 3 tablespoons of the oil in a huge weighty skillet over medium intensity. When hot, add the fish cakes and cook, flipping once, until brilliant and cooked through, 8 to 10 minutes.
    4. Split the lemon and fit portion of the juice into a bowl. Cut the other half into wedges. Throw the child greens with the lemon squeeze and staying 2 tablespoons oil. Season with 1/2 teaspoon salt and a couple of toils of pepper. Serve the fish cakes with the plate of mixed greens and lemon wedges.