Fish Cakes with Roasted Vegetable Salad
Simple fish cakes served with a hearty roasted vegetable salad.
Servings: 4 servings
Calories: 390kcal
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
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.
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