These tilapia “burgers” are an excellent alternative to beef hamburgers. I made these on Memorial Day weekend, to kick off the summer. A dash of horseradish and lemon juice give these fish cakes a bright and tangy flavor. Serve them on brioche rolls with lettuce, tomato and onion, with green relish or tartar sauce.
I learned from wikipediac.com that the terms “horseradish” or “prepared horseradish” refer to the grated root of the horseradish plant mixed with vinegar. However, the leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens,” which have a flavor of root.
3 Tbsp. olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 Tbsp. bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)
- Preheat oven to 400 degrees.
- Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
- Place fillets on sheets; season with salt and pepper.
- Roast until cooked through, 10 to 15 minutes.
- Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
- In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish.
- Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper.
- 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.
- Place cakes in oiled baking dish and bake at 400 degrees for 8-10 minutes.
- Place baking dish under broiler for about 2 minutes on each side.
- Serve with tartar sauce, if desired.
Food Mingle Blog Alternatives and Substitutions:
- You may also choose to grill the tilpia filets in aluminum foil packets. However, I would not recommend grilling the cakes, as they are very delicate.
- The original recipe called for pan frying the tilapia cakes. However, I chose to bake them and then use the broiler to get the crisp coating.
- Instead of cracker crumbs, I chose to use herbed bread crumbs. This resulted in having to double the amount to 3 cups, otherwise the cakes were far too moist to hold together. (They should be the consistency of a raw meatball before baking them).
- Instead of tartar sauce, I chose to serve these cakes with green relish, to further the “hamburger” theme.
Yield: 8 servings
Adapted From: http://www.marthastewart.com, originally Everyday Food, October, 2006