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5 from 1 vote

Fish Cakes with Roasted Vegetable Salad

Simple fish cakes served with a hearty roasted vegetable salad.
Servings: 4 servings
Calories: 390kcal

Ingredients

Tilapia Fish Cakes

  • ¾ lb Tilapia fillets
  • ¼ c mayonnaise
  • 1 egg
  • ½ cup panko + more for coating
  • ¼ c fresh parsley chopped
  • ½ lemon juiced and zest
  • ¼ teaspoon cayenne
  • Salt and pepper to taste

Roasted Vegetable Salad

  • 1 large bunch of watercress
  • 1 sweet potato cut into 1 inch pieces
  • 1 bell pepper cut into 1 inch pieces
  • Olive oil and lemon juice for water cress

Horseradish Tartar Sauce

Instructions

Tilapia Fish Cakes

  • Place fish filets in a shallow dish and drizzle with olive oil, salt and pepper. Bake at 400 degrees F for 20 minutes until fish is cooked. Allow to cool.
  • In a large bowl, add the tilapia fillets and flake gently with a fork. Add the rest of the fish cake ingredients and mix together. (Only using ¼c panko in the mixture).
  • Place extra panko on a plate for the fish cakes.
  • Use your hands to form fish cakes. This should make about 5 and they should be the size of your palm.
  • Coat in extra panko on both sides and pan-fry in a hot skillet with olive oil.
  • Cook on 1 side until golden brown, about 3-4 minutes and then flip over to cook other side until golden brown and crispy.

Roasted Vegetable Salad

  • Lie sweet potato and bell pepper on foiled lined sheet and toss with olive oil, salt and pepper.
  • Roast in 350 degree oven for 25-30 minutes until sweet potato are fork tender and begin to blister. When done, allow to cool to room temperature.
  • Dress watercress with olive oil and lemon juice and top with roasted vegetables.

Horseradish Tartar Sauce

  • In a small bowl, combine all ingredients and allow to marinate in fridge for at least 30 minutes. Use this as a dipping sauce for fish cakes.
  • Assemble salad: Use a large platter for salad and top with fish cakes. Have tartar sauce on the side.

Nutrition

Calories: 390kcal | Carbohydrates: 23g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 424mg | Potassium: 632mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9415IU | Vitamin C: 66mg | Calcium: 69mg | Iron: 2mg