Thursday, June 23, 2011

Let Them Eat Cake!

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Who doesn't love cake? If you don't - don't answer that question! Cake is one of my favorite forms of dessert, there are so many flavors and textures to play with in the sweet world, yet savory cakes are amazing too.

One of our family's favorite desserts I make is my twist on Olive Garden's Lemon Creme Cake. I'll have to do a post on that one of these I'm craving it - mouth starting to salivate...ok, focusing back on savory "cakes"!

This post is about the latest in savory cake deliciousness - I've made crabcakes, curried salmon cakes and traditional salmon cakes. All have been really tasty, but I feel like these Tilapia Cakes really jumped up a level. I didn't need to dredge the cakes in anything before cooking them up in olive oil and they were remarkably crispy on the outside without being overly greasy. I served them up with roasted asparagus and cornbread - this is a dish we'll definitely be enjoying again!

Tilapia Cakes


- 4 6-oz. Tilapia Fillets
- Salt and Pepper
- 1/2 cup Light Mayonnaise
- 2 Eggs
- 2 tbsp. Fresh Dill (chopped)
- 1 tbsp. Whole Grain Mustard
- 1 1/4 cup Panko Breadcrumbs
- Olive oil (for cooking)


Season the tilapia fillets with salt and pepper - bake at 400 degrees for 10-12 minutes until the fish is white and flaky. Let it cool, then flake it apart. I found the best tool for the job are tongs - something you never want to use when actually wanting the fillets to stay intact! Kitchen tongs were perfect for flaking the fish apart, but a large fork could work well too.

2. Mix together the mayonnaise, eggs, dill and mustard. Gently fold in the fish and Panko.

3. Form into cakes (I made 7), chill for at least 30 minutes (I went with an hour), then cook in about a 1/4 inch of olive oil on the stovetop. Cook the cakes for about 3-5 minutes per side until they are golden brown.

These cakes were delicious without any type of sauce - I hope you try them out, they were really affordable too, using tilapia instead of pricier salmon or crab.

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