Tonight's Dinner: Dijon Tilapia Cakes
Do your kids only eat fish if they come breaded and in stick form? Next time they ask for fish sticks, whip up some tasty cakes instead. They'll be begging for more.
I love crab cakes. In fact I'm such a big fan, I almost always order them for my appetizer whenever I go out to eat. But I've never had or heard of fish cakes before. And since I'm really only a fan of grilled salmon or sushi that's all I ever have. So when Real Simple published a recipe that not only called for tilapia but also suggested shaping it into little patties, I decided I had to try it. Who knows, maybe I'd not only discover a new type of fish, but a new way to prepare it as well.
The cakes were so delicious even my toddler liked them. He had two whole patties all by himself. They were excellent and so unbelievably easy to make. So the next time your child asks for fish sticks, why not whip up some fish cakes instead? They're much better tasting and way more healthy for you and your child.
Dijon Tilapia Cakes
- 2 fillets of tilapia (1 pound)
- 1 cup mayonnaise
- 2 eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay spice
- 3/4 cup panko bread crumbs
- 1 tablespoon olive oil
- Preheat oven to 400 degrees F. Cook tilapia 10-12 minutes or until cooked all the way through. Let cool, and flake fish apart.
- In a medium bowl mix together mayonnaise, eggs, Dijon and Old Bay. Fold in the fish and panko. Form into 8 cakes and chill for 20-30 minutes.
- Heat oil in a large skillet over medium-high heat. Cook the cakes until golden, about 4 minutes per side. Serve immediately.