Tilapia Fish Cakes & Med Month
I made dinner for my mother for Mother’s Day instead of an actual gift. She wanted a full course meal, from appetizer to dessert. The appetizer I decided to make was a Tilapia Fish Cake. The reasons are twofold. We both love fish cakes and it’s Med Month over at one of our favorite places Oldways. The month of May is Mediterranean Month, “a time to explore and celebrate the delicious, healthful approach to eating and drinking inspired by life in the Mediterranean region.”
Ingredients & Directions:
- 1 lb Tilapia (or another white fish)
- Salt & Pepper
- 2 T Lemon Juice
- 2 T White Wine
- 1/4 C Capers
- 1 T Parsley
- 1 Egg, beaten
- 1/4 C Mayo
- 1/4 C Panko, or more if needed
- 1/4 C Flour
- 3 T Oil
Salt and pepper the fish, drizzle with lemon juice & wine and steam until the fish is thoroughly cooked and flakes easily, about 5 - 10 minutes. Drain the liquid. Break up the fish, leaving some large clumps and wait for the fish to cool to room temperature.
While fish is cooling, in a small bowl mix the egg and mayo.
Once the fish has cooled place in a food processor, add the capers and parsley, panko, and the mayo-egg mixture, and gently mix everything together. If the mixture looks too wet, add a little more panko.
Form into small cakes. Cover and chill for 30 minutes or overnight.
After chilling, add the flour to a plate and dredge both sides of the cakes with flour. Heat oil in a nonstick skillet over medium high heat. Cook the cakes until the outsides are crisp and browned, about 4 - 5 minutes per side.
I served it on a small dollop of fresh tartar sauce. I will be sure to add a little garnish next time so my presentation looks a little more complete (ok Mom?).
We also wanted to take a moment to offer our sympathy to Oldways on the loss of their founder & president K. Dun Gifford.
(Steven)
