Lemon-Horseradish Fish Cakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show! Ingredients:
3 tablespoons olive oil |
2 lbs tilapia fillets (about 6) |
kosher salt |
fresh ground black pepper |
2 large eggs |
1/2 cup light mayonnaise |
1/2 cup chopped fresh parsley |
1/4 cup fresh lemon juice (about 2 lemons) |
1 -3 tablespoon bottled white horseradish (adjust to personal preference) |
1 1/2 cups coarse saltine crumbs or 1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs |
tartar sauce, for serving (optional) |
parsley sprig, for garnish (optional) |
Directions:
1. Preheat oven to 400ºF.
2. Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
3. Place fillets on sheets; season with salt and pepper.
4. Roast until cooked through, 10-15 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. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
8. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
9. In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
10. Repeat with remaining tablespoon oil and cakes.
11. Serve with tartar sauce, if desired, and garnish with parsley sprigs.
12. *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.
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