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Tilapia Fish Cakes with Corn-Tomato Salad

Tilapia fish cakes with corn tomato salad
Andrea Lynn
Cook Time:
20 mins
Prep Time:
25 mins
Yields:
4 servings
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(35)

Ingredients

Fish cakes
  • 1 1/4 pounds tilapia fillets
  • Salt and freshly ground pepper
  • 1 lemon
  • 1 egg
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons chives
  • 1 tablespoon parsley
  • 2 teaspoons capers
  • 1 cup panko breadcrumbs
  • 1 tablespoon canola oil
Corn-tomato salad:
  • 4 ears corn, husked
  • 2 pints grape tomatoes
  • 1 zucchini
  • 2 scallions
  • 1 cup cilantro leaves
  • 2 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • Salt and ground black pepper

Preparation

1.

Make the fish cakes: Preheat oven to 400 degrees F. Place tilapia fillets onto a baking sheet coated with cooking spray. Sprinkle with salt and pepper. Bake until fish is cooked and can be easily flaked with a fork, about 15 minutes depending on thickness.

2.

In a large bowl, add fish and use a fork to flake into small pieces. Add lemon zest, lemon juice, egg, mayonnaise, chives, parsley, and capers, plus salt and pepper. Mix with a fork or spatula to combine. Add breadcrumbs onto a plate or into a dish. Form fish cakes into 8 equal-sized portions and roll each side of the fish cake into breadcrumbs to coat.

3.

Warm 1/2 tablespoon oil in a medium nonstick pan over medium-high heat. Add 4 fish cakes and cook until golden-brown, about 2 minutes per side. Transfer to a plate and use remaining 1/2 tablespoon oil to cook the remaining 4 fish cakes.

4.

Meanwhile, make the salad: Bring a large pot of water to a boil over high heat. Add corn on the cob, let water return to a boil, and cook 5 minutes. Drain and let corn on the cob cool. Place each corn on the cob upright in a loaf pan (for less splattering) and use a knife to remove all the kernels.

5.

Add corn kernels to a large bowl along with halved grape tomatoes, grated zucchini, scallions, cilantro, olive oil, vinegar, salt, and pepper. Use a spoon to gently stir until combine. Serve salad with 2 fish cakes per serving.