Tilapia Fish Cakes with Potato
Whip up a batch of crispy and flavorful tilapia fish cakes with this easy (and yummy) recipe.
Servings: 4
Calories: 523kcal
Ingredients
- 1 pound cooked tilapia
- 1 1/2 cups panko breadcrumbs divided
- 1 cup peeled and shredded russet potato
- 2 eggs lightly beaten
- 2 tablespoons sour cream
- 2 teaspoons lemon juice from 1 lemon
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Sour cream for serving
- Dash cayenne pepper
- 4-6 tablespoons olive oil
Instructions
- Using two forks, shred the cooked tilapia.
- In a large bowl, combine the shredded tilapia, 1/2 cup panko breadcrumbs, potato, eggs, sour cream, lemon juice, chili powder, salt, pepper, and cayenne. Mix well.
- Lay out two large plates. Sprinkle the remaining 1 cup panko breadcrumbs on 1 plate.
- Using your hands, scoop up a golf ball sized amount of the fish mixture. Roll it into a ball and flatten. Dip it in the panko on both sides and place on the empty plate. Continue with the remainder of the fish mixture.
- Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
- Working in batches, arrange your fish cakes in a single layer in the skillet and cook for 3-5 minutes, until golden brown. Flip and cook on the other side. Add more oil, as needed.
- Cook the remainder of the fish cakes and serve with sour cream.
Nutrition
Calories: 523kcal