You can use any kind of fish for this recipe, depending on what you like: crab, tuna, etc. I chose tilapia because a) I have a ton of it in my freezer, and b) it’s an extremely versatile and light fish, perfect for all kinds of dishes. There really is no wrong way to make a fish cake, they are so easy. This recipe uses panko but you could substitute stuffing mix (and even bake it) for a heartier bite. This recipe makes one dozen 2-inch cakes.
Fish Cakes with Cilantro-Lime Dip
6 tilapia filets
1/4 cup chicken broth
EVOO for cooking (about 1/2 cup, divided)
1/2 onion, minced
small jalapeno pepper, minced
1 T dijon mustard
1 egg, slightly beaten
1 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
1 cup panko, or other bread crumbs
Cilantro Lime Dip
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
juice of 1/2 lime (about 1 T+)
dash chili powder
pinch of salt
1. Heat a skillet over medium-high heat with about 1 T EVOO and saute the onion and jalapeno for about 4 minutes. Add the tilapia and break it down as it cooks, similar to browning ground beef. Remove from skillet and allow it to cool slightly.
2. Wipe out skillet and reheat with the rest of the EVOO.
3. In a large mixing bowl, combine the fish with the rest of the ingredients. Stir to mix together well. Make 2-inch patties.
4. Cook fish cakes in oil for about 3 minutes per side, until golden brown. Drain on paper towel
5. Make the dip by combining all of the dip ingredients well. Chill if possible. Serve with fish cakes.