lemon and parsley fish cakes

these delicious yummies were a quick throw together dinner with some left over tilapia i had that i wanted to use up. oh man. i usually shy away from home made fish cakes because i haven’t been able to get enough flavor in them as i’ve tasted in restaurants. thankfully, i tried these and against my initial skepticism, they turned out delish. didn’t even need the tarter sauce. i have been struggling with finding new recipes that look/sound appetizing {thank you clomid for that} and these didn’t catch my immediate attention. however, they were on martha stewart and she generally makes even a bland recipe taste good. want it for yourself?
lemon and parsley fish cakes


1 lb tilapia {or other white fish fillet}
2 tbs olive oil
1 egg
1/4 cup green onion, thinly sliced
2 tbs mayo {olive oil is the best}
1 tbs lemon juice
2 tbs dijon mustard
6 tbs bread crumbs {italian style for more flavor}
3 tbs fresh parsley {or a couple tsp dried}
a little dash of hot sauce
salt and pepper

1) Preheat oven to 400 degrees. Set fish in a baking dish and rub with 1 tablespoon oil. Cook fish in oven about 15 to 20 minutes until it flakes with a fork. 
2) Combine fish, egg, green onions, mayo, lemon juice, mustard, breadcrumbs, parsley, hot sauce, salt, and pepper until forms in a loose ball then form into patties.
3) Heat the remaining oil in a skillet and cook cakes until golden brown, about 2 minutes on each side.

here’s to healthier eating, enjoy.

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