Tilapia Tartar Cakes

Name: Tilapia Tartar Cakes
Yield: 4 servings
Ingredients: 4 slice white bread (or 2 hamburger buns); 1 Lemon; 1 lb skinless tilapia fillets, cut into chunks; 0.5 cup sweet pickles, chopped; 0.333 cup mayonnaise; 1 large Eggs, lightly beaten; Kosher salt ground black pepper, finely; 5 tbsp Extra Virgin Olive Oil; 4 cup baby greens or 1 head of frisee

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

Brooke1999

Servings4

Difficultymedium

Ingredients

4 slicewhite bread (or 2 hamburger buns)
1Lemon
1 lbskinless tilapia fillets, cut into chunks
0.5 cupsweet pickles, chopped
⅓ cupmayonnaise
1 largeEggs, lightly beaten
Kosher salt ground black pepper, finely
5 tbspExtra Virgin Olive Oil
4 cupbaby greens or 1 head of frisee

Instructions

1
Pulse the bread in a food processor until finely ground. Scoop 1 cup of the bread crumbs into a medium bowl and spread the remaining bread crumbs (about 3/4 cup) on a large plate. Grate the zest of the lemon into the bowl along with the breadcrumbs.
2
Pulse the fish in the food processor until coarsely diced (do not form a paste). Add the fish to the bowl with the lemon-bread crumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a few grinds of pepper. Form into 4 patties and dredge in the bread crumbs on the plate, turning to coat both sides.
3
Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. When hot, add the fish cakes and cook, flipping once, until golden and cooked through, 8 to 10 minutes.
4
Halve the lemon and squeeze half of the juice into a bowl. Cut the other half into wedges. Toss the baby greens with the lemon juice and remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve the fish cakes with the salad and lemon wedges.