Tilapia is an underestimated fish. It has white flesh, is easy on the budget, and is a tasty and easy fish to use any how you cook it. These fish cakes are perfect for making ahead and freezing. And just to make things easier for you, ask your fish monger to fillet the fish so you don’t have to do it.
Tilapia Fish Cake Recipe
Tilapia Fish Cake Ingredients
- 2 pieces fillets, skins removed
- 1/4 Cup cream cheese softened
- 1/4 Cup toasted cashews finely chopped
- 1 1/2 cups Japanese breadcrumbs (Panko) divided
- 2 large eggs divided
- 1/2 Cup all-purpose flour
- salt and freshly ground pepper to taste
- Sriracha mayonnaise to serve
- 1 In a microwave safe bowl, place tilapia fillets. Pour in enough water to cover the fish only halfway. Cover with plastic wrap, poke holes in it, and microwave on High 3 minutes, or until the fish is cooked through. Remove from the microwave, drain, and let cool enough to touch. Flake the fish and transfer to a large bowl.
- 2 Add cream cheese, cashews, 1/2 cup panko, 1 egg, salt, and ground pepper, to taste. Mix well, breaking up fish as needed. Cook a portion to test for seasoning, and adjust accordingly. Form into balls then flatten into patties.
- 3 Prepare breading station: Beat remaining egg in a shallow plate, and dump remaining panko breadcrumbs in another. Dredge each patty in flour, dip in beaten egg, and then coat with panko. Transfer to a plate. Repeat with remaining patties.
- 4 Heat oil for deep frying over medium heat. Cooking in batches, deep fry patties in hot oil, until browned. Drain on a rack over paper towels. Keep warm. Serve with sriracha mayo.