Lemon-horseradish Fish Cakes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 lbs tilapia fillets (about 6)
• kosher salt
• fresh ground black pepper
• 2 large eggs
• 1/2 cup light mayonnaise
• 1/2 cup chopped fresh parsley
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 -3 tablespoon bottled horseradish (adjust to personal preference)
• 1 1/2 cups coarse saltine crumbs or 1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
• tartar sauce, for serving (optional)
• parsley sprig, for garnish (optional)

Recipe

• 1 preheat oven to 400ºf.
• 2 brush each of two rimmed baking sheets with 1/2 tablespoon oil.
• 3 place fillets on sheets; season with salt and pepper.
• 4 roast until cooked through, 10-15 minutes.
• 5 let cool completely; pat dry with paper towels.
• 6 with a fork flake fish into small pieces.
• 7 in a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
• 8 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. *(to freeze; follow the instructions below).
• 9 in a large skillet over medium-high heat heat 1 tablespoon oil. place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
• 10 repeat with remaining tablespoon oil and cakes.
• 11 serve with tartar sauce, if desired, and garnish with parsley sprigs.
• 12 *to freeze: place uncooked cakes on baking sheet and freeze until firm. wrap each in plastic; transfer to resealable freezer bags. freeze up to 3 months. defrost overnight in refrigerator and then continue with step #9 of the instructions.