Tilapia Cakes
Crispy, flavorful, and perfectly golden, these Tilapia Cakes are a delightful twist on traditional seafood patties, marrying simplicity with gourmet flair. Made with tender baked tilapia fillets flaked into a savory mixture of panko breadcrumbs, tangy Dijon mustard, zesty lemon juice, and aromatic parsley, these cakes boast a melt-in-your-mouth texture with a satisfying crunch. A quick pan-fry in olive oil and butter creates the ideal golden crust, while hints of garlic and paprika add depth and warmth to every bite. Perfect for a quick weeknight dinner or an elegant appetizer, these easy-to-make tilapia cakes are served with fresh lemon wedges for a bright, citrusy finish. Ready in just 35 minutes, they’re a must-try recipe for seafood lovers looking for a deliciously versatile dish.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 tablespoons Olive oil
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 3 tablespoons Mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a baking sheet or line it with parchment paper. Place the tilapia fillets on the prepared sheet and brush them with 1 tablespoon of olive oil.
Bake the tilapia fillets for 10-12 minutes, or until they are cooked through and flaky. Remove from the oven and allow to cool slightly.
Using a fork, flake the cooked tilapia into small pieces and set aside.
In a large mixing bowl, combine the panko breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon juice, parsley, garlic, paprika, salt, and black pepper. Mix thoroughly.
Add the flaked tilapia to the mixture and gently fold it in until everything is evenly incorporated. Be careful not to overmix to avoid breaking up the fish too much.
Using your hands, shape the mixture into 8 evenly sized patties (about 3 inches wide).
In a large skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Once the skillet is hot, add the tilapia cakes in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until they are golden brown and crispy.
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
Serve the tilapia cakes warm with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.7 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
