| |
| INGREDIENTS |
| 3 TBSPs |
olive oil |
| 2 lbs |
tilapia filets |
| |
salt and pepper to taste |
| 2 |
large eggs |
| 1/2 c. |
light mayonnaise |
| 1/2 c. |
chopped fresh parsley |
| 1/4 c. |
fresh lemon juice (about 2 lemons) |
| 3 TBSPs |
bottled horseradish |
| 1 1/2 c. |
coarse low sodium saltine crackers |
| |
tarter sauce, if desired |
|
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|
| RECIPE |
- Preheat oven to 400 degrees F.
- Coat two rimmed baking sheets with cooking spray.
- Place filets on pans, season with salt and pepper and roast until cooked through, about 10 - 15 minutes.
- Let cool completely and pat dry with paper towels.
- Flake fish with a fork on baking sheets.
- In a large bowl combine eggs, mayonnaise, parsley, lemon juice, and horseradish.
- Fold in flaked fish and 1/2 cup cracker crumbs.
- Season with additional salt and pepper if desired.
- Place remaining cracker crumbs on a plate.
- Make 16 cakes using a 1/4 cup measure to divide.
- Gently roll cakes in cracker crumbs pressing gently to help adhere them, set aside.
- Heat remaining 1 TBSP oil in large skillet over medium-high heat. Cook cakes, 8 at a time, until golden, 4 - 6 minutes per side. Repeat with remaining cakes and serve with tarter sauce.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
2 cakes
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
286 |
|
| Total Fat |
15 g |
|
| Sodium |
560 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
1 g |
|
| Protein |
26 g |
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