Tilapia Fish Cakes

What you will need (yields 6-8 cakes);

• 4 tbsp olive oil
• 1 pound tilapia fillets (about 4)
• 1 egg
• 1/4 cup chopped fresh parsley (or 1-1/4 tbsp of dried)
• 1/4 cup  chopped fresh dill (or 1-1/4 tbsp of dried)
• 1/8 cup lemon juice
• 1 tbsp prepared horseradish
• 3/4 cup almond meal
• Salt & Pepper
• 1/3 homemade aioli (recipe to follow)
• 1/2 olive oil
• 1 egg yolk
• Pinch of salt
• 1 tbsp lemon juice
• 1/4 tsp dry mustard
• Tartar sauce (optional)
• Cocktail sauce (optional)

(NOTE:  The aioli and almond meal can be replaced with light mayo and panko bread crumbs, which I usually use for this recipe)

 

1. Pre-heat oven to 400 degrees.  Line baking sheet with foil and place fillets on sheet.  Drizzle fillets with olive oil on both sides and season with salt and pepper.  

 

2. Roast until cooked through; about 12-15 minutes. Let cool completely; and with fork flake fish into small pieces

3.  In a large bowl combine egg, aioli, parsley, dill, lemon juice, and horseradish.  Fold in fish and 1/2 cup of almond meal; season with salt and pepper.

4.  Place the remaining 1 cup of almond meal on a plate.  Form 6-8 cakes using about 1/4 cup fish mixture for each.  Gently dredge cakes in meal; pressing to help coat 
(NOTE:  if your cakes are a little wet and aren't really holding together, you can put them in the freezer which will help them firm up before cooking)

5.  In a large skillet over medium-high, heat 1 tablespoon of oil.  Place cakes in skillet until browned; about 5-7 minutes on each side.  I also put my cakes in the oven at 350 degrees for about 10 minutes to make sure they were heated all the way through. Serve with tartar or cocktail sauce.

Homemade Aioli Recipe
(Note:  I only have a picture of the finished product because of all the whisking)

All ingredients should be at room temperature.

1.  Separate egg yolk from whites and place yolk in large bowl. Whisk for about 1 minute until yolk is thick

2. Add lemon juice, salt and mustard.  Whisk for another 30 seconds

3.  While whisking start to add oil, a drop at a time.  DO NOT stop whisking.  While whisking make sure the oil is incorporating fully into the egg. (If your mixture separates, stop adding oil and continue whisking until mixture comes together, then resuming adding oil) After about half the oil has been incorporated the sauce will start to thicken and you can start drizzling oil a little more at a time until all has been added.

4.  If the sauce becomes to thick, add a few drops of lemon juice to thin it out.

You can also play around with recipe and add various things like garlic, cayenne (if you like it spicy). Get creative!!