Easy and delicious homemade fish cakes can be a fun appetizer or main course made with tilapia or your favorite white fish.
Every time I make these fish cakes for dinner, I always wonder why I do not make them more often. They are so easy and quick to make that they are perfect for a weeknight meal. I like to pair these fish cakes with a side salad, however, you could also serve them with your favorite vegetable.
These fish cakes would also make a great appetizer or dish for a party. I would just make the fish cakes smaller if you are serving them as an appetizer.
Fish Cakes
Prepare a baking sheet with aluminum foil and then spray with cooking spray. Pat your fish fillets dry and season both sides with salt and pepper. Place fish on prepared sheet and drizzle with a little bit of olive oil. Bake the fish for 12-15 minutes or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to cool for 5-10 minutes.
Once the fish has cooled, shred the fish. In a bowl, combine the fish, panko breadcrumbs, mayonnaise, onion, 4 tsp. lemon juice, half the parsley, and a pinch of pepper.
Warm up a frying pan over medium to low heat and add a drizzle of olive oil. Form the mixture into eight evenly-sized fish cakes. Cook the fish cakes in batches until browned just a couple of minutes on each side.
Serve the fish cakes with a garnish of parsley and a lemon wedge.
Fish Cakes
Ingredients
- 4 Tilapia Fillets (or other white fish)
- 1.5 tbsp onion, chopped
- 2 lemon, quartered
- 1/2 oz parsley, minced
- 1 cup panko breadcrumbs
- 3 oz mayonnaise
- olive oil
- salt
- pepper
Instructions
- Preheat oven to 375 degrees F and prepare a baking sheet with aluminum foil and then spray with cooking spray.
- Pat your fish fillets dry and season both sides with salt and pepper. Place fish on prepared sheet and drizzle with a little bit of olive oil.
- Bake the fish for 12-15 minutes or until the internal temperature reaches 145 degrees F. Remove from the oven and allow to cool for 5-10 minutes.
- Once the fish has cooled, shred the fish. In a bowl, combine the fish, panko breadcrumbs, mayonnaise, onion, 4 tsp lemon juice, half the parsley, and a pinch of pepper.
- Warm up a frying pan over medium to low heat and add a drizzle of olive oil. Form the mixture into eight evenly-sized fish cakes. Cook the fish cakes in batches until browned just a couple of minutes on each side.
- Serve the fish cakes with a garnish of parsley and a lemon wedge.
